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Tex Mex Chicken Enchiladas
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Tex Mex Chicken Enchiladas

1 hPara 8Nutri-Score C€€
de @amberb6353 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

8 personas
  • waterOtro1,9 litros
  • guajillo chiles (stemmed, seeded, slit open and washed)Frutas y verduras4 piezas
  • ancho chile (stemmed, seeded, slit open and washed)Frutas y verduras1 pieza
  • onion (cut up)Frutas y verduras0,5 piezas
  • Roma tomatoesFrutas y verduras9 piezas
  • garlic (peeled)Frutas y verduras7 piezas
  • bay leavesEspecias2 piezas
  • chicken bouillonDespensa10 g
  • saltEspecias5 g
  • black pepper (ground)Especias2 g
  • ground cuminEspecias2 g
  • dried oreganoEspecias1 g
  • Monterey Jack cheese (shredded)Lácteos450 g
  • sharp cheddar cheese (shredded)Lácteos225 g
  • rotisserie chicken (deboned and shredded)Carne1 pieza
  • corn tortillasCereales16 piezas
  • onion (finely chopped, for serving)Frutas y verduras0,3 piezas
  • cilantro (chopped, for serving)Frutas y verduras10 g

por ración

Nutrición

648kcal

Carbohidratos
40 g
Proteínas
38 g
Grasas
38 g
Adaptar utensilios

lo que usará

Utensilios

  • Olla
  • Batidora de vaso
  • Fuente de horno
  • Rallador
  • Microondas
  • Horno

paso a paso

Preparación

  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.
    Paso 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.
    Paso 2

  3. Shred the cheeses and chicken

    • Shred the Monterey Jack and sharp cheddar.
    • Debone the rotisserie chicken and shred the meat.
    Paso 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.
    Paso 4

  5. Warm the tortillas

    • Wrap the corn tortillas in a paper towel and microwave for 1 minute.
    Paso 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.
    Paso 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.
    Paso 7

  8. Bake

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

  9. Serve

    • Serve topped with chopped onion and cilantro.
    Paso 9
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