Red Swiss Enchiladas

Name: Red Swiss Enchiladas
Total time: 3000 s
Yield: Serves 6 servings
Ingredients: 1 chicken breast; 2.2 lbs corn tortillas (about 1 kg); 10 red tomatoes; 4-5 serrano peppers; 1/4 onion, plus another quarter; 3 cloves garlic; 1 teaspoon dried thyme; 1 cup vegetable oil (240 ml); 1 cup heavy cream (240 ml); 1.1 lbs sliced or shredded cheese (about 500 grams); Salt or chicken bouillon, to taste; 1 1/2 cups refried beans (about 360 ml)

María Carmen @cook_2662513

Mexico

This is another version of enchiladas, this time with a red sauce.

María Carmen @cook_2662513

Mexico

This is another version of enchiladas, this time with a red sauce.

Saved

Ingredients

50 minutes

Serves 6 servings

1chicken breast
2.2 lbscorn tortillas (about 1 kg)
10red tomatoes
4-5serrano peppers
1/4onion, plus another quarter
3 clovesgarlic
1 teaspoondried thyme
1 cupvegetable oil (240 ml)
1 cupheavy cream (240 ml)
1.1 lbssliced or shredded cheese (about 500 grams)
Salt or chicken bouillon, to taste
1 1/2 cupsrefried beans (about 360 ml)

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Steps

50 minutes

1

Cook the chicken breast.
2

Cook the tomatoes, peppers, garlic, and a quarter of the onion. You can use some of the chicken broth.
3

Once the chicken is cool, shred it finely.
4

Heat oil in a skillet. Once hot, quickly pass the tortillas through the oil, making sure they don't get crispy. Place them on paper towels. Set aside.
5

Fill the tortillas with the shredded chicken and fold them in half.
6

Spread a layer of refried beans on top of the enchiladas, pour the sauce over them, add the cream and cheese, and bake until the cheese is melted and bubbly.
7

Serve hot and garnish with onion rings.
8

Enjoy!