Chicken Enchiladas Rojas

Total Time: 50 mins Preparation Time: 40 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 6 guajillo chilies
• 3 pasilla chiles
• 3 tomatoes
• 1/4 large onion
• 3 cloves garlic
• 1 1/2 cups chicken broth
• 2 teaspoons vegetable oil
• salt
• 18 corn tortillas
• 12 ounces cooked chicken breasts, shredded
• 1 onion, chopped fine
• 1 cup queso fresco, shredded
• 1/2 cup cream (optional)

Recipe

• 1 toast the chili peppers; remove the seeds and veins; soak in lukewarm water for 20 minutes.
• 2 roast the tomatoes and peel.
• 3 roast the quarter of onion and garlic.
• 4 put soaked guajillos and pasillas in the blender; add the tomatoes, onion, garlic, and chicken broth; blend until smooth.
• 5 warm up the oil in a frying pan, add the puree and cook for 10-15 minutes on medium heat; season to taste with salt.
• 6 soak each tortilla in the sauce and place on a plate.
• 7 put a little chicken in each tortilla and roll.
• 8 put more sauce on each tortilla, and top with chopped onion and shredded cheese.
• 9 if you wish you can add cream and reheat in the oven.
• 10 serve.