From Jessica Marlen Reyes.'s kitchen in Mexico.

Originally published on Cookpad Mexico as Enchiladas rojas, with US measurements.

Red Enchiladas

Name: Red Enchiladas
Ingredients: 10 corn tortillas; 10 1/2 oz cooked chicken breast (about 300 grams); 1 tomato; 1/2 onion; 1/4 head lettuce; 7 oz Cotija or fresh cheese (about 200 grams); Oil; 3 guajillo chiles; 1 pasilla chile; 1 garlic clove; Salt and pepper, to taste; 3/4 cup sour cream (about 200 ml)

Jessica Marlen Reyes. @cook_2281925

Tijuana B.C.

This dish is special simply because it's so authentically Mexican.

Jessica Marlen Reyes. @cook_2281925

Tijuana B.C.

This dish is special simply because it's so authentically Mexican.

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Ingredients

10corn tortillas
10 1/2 ozcooked chicken breast (about 300 grams)
1tomato
1/2onion
1/4 headlettuce
7 ozCotija or fresh cheese (about 200 grams)
Oil
3guajillo chiles
1pasilla chile
1garlic clove
Salt and pepper, to taste
3/4 cupsour cream (about 200 ml)

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Steps

1

Cook the chicken breast and shred it.
2

Boil the chiles for 5 minutes.
3

Blend the chiles with 1/4 onion and the garlic clove.
4

Strain the blended mixture through a fine sieve.
5

Cook the sauce in a little oil or 1 tablespoon lard.
6

Once the chicken is ready, sauté it with finely chopped tomato and onion.
7

Season the mixture and set aside.
8

Heat oil in a skillet and quickly fry each tortilla one at a time, then dip them in the sauce.
9

Fill the tortillas with the chicken mixture, then top with chopped lettuce and sour cream.
10

Sprinkle with cheese and enjoy.