Sweet Red Enchiladas 🍽♥️

Name: Sweet Red Enchiladas 🍽♥️
Yield: 12 pieces
Ingredients: 1/2 onion; 2 tomatoes; 1 can corn (to taste); About 1 1/2 cups cooked, shredded chicken (to taste); Or 2 chicken breasts to cook and shred; Corn tortillas (to taste); 2 cups water (about 480 ml); 2-3 tablespoons sour cream (about 30-45 ml); 1/4 block cream cheese (about 2 ounces/56 grams); 4 medium or large tomatoes; 2 garlic cloves; 2 bouillon cubes; 1/2 onion; 6 dried guajillo chiles; 5 dried pasilla chiles; 1 pinch salt; Oil (as needed); About 1 1/2 cups shredded cheese (pre-shredded, to taste)

Jenny Aldama Lozano @Jenny_AldaLoz

México

This recipe takes a bit of work, but it's really delicious! For now, I'm just sharing the recipe—I'll add photos once I make it again.

Jenny Aldama Lozano @Jenny_AldaLoz

México

This recipe takes a bit of work, but it's really delicious! For now, I'm just sharing the recipe—I'll add photos once I make it again.

Saved

Ingredients

12 pieces

Filling
1/2onion
2tomatoes
1 cancorn (to taste)
About 1 1/2 cups cooked, shredded chicken (to taste)
Or 2 chicken breasts to cook and shred
Sweet Red Sauce
Corn tortillas (to taste)
2 cupswater (about 480 ml)
2-3 tablespoonssour cream (about 30-45 ml)
1/4 blockcream cheese (about 2 ounces/56 grams)
4medium or large tomatoes
2garlic cloves
2bouillon cubes
1/2onion
6dried guajillo chiles
5dried pasilla chiles
1 pinchsalt
Oil (as needed)
About 1 1/2 cups shredded cheese (pre-shredded, to taste)

Saved

Steps

1

Cook the chicken breasts with 1 bouillon cube in water until fully cooked. Once cooked, shred the chicken and set aside for the filling.
2

Wash, remove stems and seeds from all the chiles. In a pot, add 2 cups water (about 480 ml), the chiles, tomatoes, 1/2 onion, 1 garlic clove, salt to taste, and 1 bouillon cube. Cook over medium-high heat until everything is tender.
3

While the sauce ingredients are cooking, dice the filling ingredients: 1/2 onion, 2 tomatoes, the corn, and the previously cooked, shredded chicken.
4

Once the sauce ingredients are cooked, blend them with 1/4 block cream cheese (about 2 ounces/56 grams) and 2-3 tablespoons sour cream (about 30-45 ml). Strain the blended sauce and bring it to a boil for a few minutes.
5

In a skillet with oil, lightly fry the tortillas. Fill each fried tortilla with the filling and a little of the sauce. Place 3 enchiladas on each plate and pour more sauce over them.
6

Top with shredded cheese and sour cream, then melt the cheese in the microwave for 20-30 seconds.
7

Serve with rice or beans if you like! Enjoy!