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Tex Mex Chicken Enchiladas
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Tex Mex Chicken Enchiladas

1 Std.Für 8Nutri-Score C€€
von @amberb6353 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

8 Personen
  • waterAndere1,9 Liter
  • guajillo chiles (stemmed, seeded, slit open and washed)Obst & Gemüse4 Stücke
  • ancho chile (stemmed, seeded, slit open and washed)Obst & Gemüse1 Stück
  • onion (cut up)Obst & Gemüse0,5 Stücke
  • Roma tomatoesObst & Gemüse9 Stücke
  • garlic (peeled)Obst & Gemüse7 Stücke
  • bay leavesGewürze2 Stücke
  • chicken bouillonVorräte10 g
  • saltGewürze5 g
  • black pepper (ground)Gewürze2 g
  • ground cuminGewürze2 g
  • dried oreganoGewürze1 g
  • Monterey Jack cheese (shredded)Milchprodukte450 g
  • sharp cheddar cheese (shredded)Milchprodukte225 g
  • rotisserie chicken (deboned and shredded)Fleisch1 Stück
  • corn tortillasGetreide16 Stücke
  • onion (finely chopped, for serving)Obst & Gemüse0,3 Stücke
  • cilantro (chopped, for serving)Obst & Gemüse10 g

pro Portion

Nährwerte

648kcal

Kohlenhydrate
40 g
Eiweiß
38 g
Fett
38 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Kochtopf
  • Standmixer
  • Auflaufform
  • Reibe
  • Mikrowelle
  • Backofen

Schritt für Schritt

Zubereitung

  1. Boil the water and prepare the chiles

    • Heat a pot over medium-high heat and add the water.
    • Cut the stems off the guajillo and ancho chiles, remove the seeds, slit them open and rinse them.
    Schritt 1

  2. Simmer the sauce vegetables

    • Once the water boils, add the onion, tomatoes, chiles, garlic, bay leaves and chicken bouillon.
    • Stir until the bouillon dissolves and cook for 10 minutes.
    Schritt 2

  3. Shred the cheeses and chicken

    • Shred the Monterey Jack and sharp cheddar.
    • Debone the rotisserie chicken and shred the meat.
    Schritt 3

  4. Blend the salsa

    • Transfer the cooked vegetables to a blender, discarding the bay leaves.
    • Add the cooking broth and blend until smooth.
    • Season with salt, black pepper, cumin and oregano, blend again and taste for salt.
    Schritt 4

  5. Warm the tortillas

    • Wrap the corn tortillas in a paper towel and microwave for 1 minute.
    Schritt 5

  6. Fill and roll the enchiladas

    • Mix some salsa into the shredded chicken.
    • Spread a little salsa over the bottom of the baking dish.
    • Dip each tortilla in the salsa on both sides, add cheese and chicken, roll up and place seam side down in the dish.
    Schritt 6

  7. Top with sauce and cheese

    • Spoon more salsa over the rolled enchiladas so they are not dry.
    • Sprinkle the remaining cheese generously on top.
    Schritt 7

  8. Bake

    • Bake uncovered in a preheated oven at 175 °C until the cheese is melted.
    Schritt 8

  9. Serve

    • Serve topped with chopped onion and cilantro.
    Schritt 9
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