Chicken Red Enchiladas

Name: Chicken Red Enchiladas
Total time: 1200 s
Yield: Serves 4 servings
Ingredients: 2 dried ancho chiles; 4 dried guajillo chiles; 1 garlic clove; 1 tablespoon tomato bouillon (such as Knorr) or 1 cube; 2 Roma tomatoes; 1 1/8 lbs corn tortillas (about 500 grams); 2 chicken breasts or thighs, cooked and shredded; Sour cream, to taste; Shredded lettuce, to taste

Rose Hernandez @RosehdzA

Jalisco, México

I didn’t decorate mine much because I like them simple, but for my boyfriend’s, I added lettuce, sour cream, and a tomato salsa.

Rose Hernandez @RosehdzA

Jalisco, México

I didn’t decorate mine much because I like them simple, but for my boyfriend’s, I added lettuce, sour cream, and a tomato salsa.

Saved

Ingredients

20 minutes

Serves 4 servings

2dried ancho chiles
4dried guajillo chiles
1garlic clove
1 tablespoontomato bouillon (such as Knorr) or 1 cube
2Roma tomatoes
1 1/8 lbscorn tortillas (about 500 grams)
2chicken breasts or thighs, cooked and shredded
Sour cream, to taste
Shredded lettuce, to taste

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Steps

20 minutes

1

Boil the chiles with the garlic and tomatoes.
2

Once cooked, blend the chiles, garlic, and tomatoes together. Add the tomato bouillon.
3

Heat a generous amount of oil in a skillet. Dip the tortillas in the sauce, then fry them in the skillet.
4

It’s quick and easy! Make sure the tortillas are at room temperature. If they fall apart, warm them on a griddle for a bit to soften them.
5

Garnish as you like and enjoy!