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Tex Mex Chicken Enchiladas
Hoofdgerecht

Tex Mex Chicken Enchiladas

1 uVoor 8Nutri-Score C€€
van @amberb6353 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

8 personen
  • waterOverig1,9 liter
  • guajillo chiles (stemmed, seeded, slit open and washed)Groente en fruit4 stukken
  • ancho chile (stemmed, seeded, slit open and washed)Groente en fruit1 stuk
  • onion (cut up)Groente en fruit0,5 stukken
  • Roma tomatoesGroente en fruit9 stukken
  • garlic (peeled)Groente en fruit7 stukken
  • bay leavesKruiden en specerijen2 stukken
  • chicken bouillonVoorraadkast10 g
  • saltKruiden en specerijen5 g
  • black pepper (ground)Kruiden en specerijen2 g
  • ground cuminKruiden en specerijen2 g
  • dried oreganoKruiden en specerijen1 g
  • Monterey Jack cheese (shredded)Zuivel450 g
  • sharp cheddar cheese (shredded)Zuivel225 g
  • rotisserie chicken (deboned and shredded)Vlees1 stuk
  • corn tortillasGranen16 stukken
  • onion (finely chopped, for serving)Groente en fruit0,3 stukken
  • cilantro (chopped, for serving)Groente en fruit10 g

per portie

Voedingswaarden

648kcal

Koolhydraten
40 g
Eiwitten
38 g
Vetten
38 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Soeppan
  • Blender
  • Ovenschaal
  • Rasp
  • Magnetron
  • Oven

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 2

  3. Shred the cheeses and chicken

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

  5. Warm the tortillas

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

  8. Bake

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

  9. Serve

    • Serve topped with chopped onion and cilantro.
    Stap 9
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