Skip to content
Menu
Tex Mex Chicken Enchiladas
Plat

Tex Mex Chicken Enchiladas

1 hPour 8Nutri-Score C€€
par @amberb6353 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

8 personnes
  • waterAutres1,9 litres
  • guajillo chiles (stemmed, seeded, slit open and washed)Fruits et légumes4 morceaux
  • ancho chile (stemmed, seeded, slit open and washed)Fruits et légumes1 morceau
  • onion (cut up)Fruits et légumes0,5 morceaux
  • Roma tomatoesFruits et légumes9 morceaux
  • garlic (peeled)Fruits et légumes7 morceaux
  • bay leavesÉpices2 morceaux
  • chicken bouillonÉpicerie10 g
  • saltÉpices5 g
  • black pepper (ground)Épices2 g
  • ground cuminÉpices2 g
  • dried oreganoÉpices1 g
  • Monterey Jack cheese (shredded)Produits laitiers450 g
  • sharp cheddar cheese (shredded)Produits laitiers225 g
  • rotisserie chicken (deboned and shredded)Viandes1 morceau
  • corn tortillasCéréales16 morceaux
  • onion (finely chopped, for serving)Fruits et légumes0,3 morceaux
  • cilantro (chopped, for serving)Fruits et légumes10 g

par portion

Nutrition

648kcal

Glucides
40 g
Protéines
38 g
Lipides
38 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Marmite
  • Blender
  • Plat allant au four
  • Râpe
  • Micro-ondes
  • Four

pas à pas

Préparation

  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.
    Étape 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.
    Étape 2

  3. Shred the cheeses and chicken

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

  5. Warm the tortillas

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

  8. Bake

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

  9. Serve

    • Serve topped with chopped onion and cilantro.
    Étape 9
Obtenir Mezze