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Tex Mex Chicken Enchiladas
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Tex Mex Chicken Enchiladas

1 godz.Porcje: 8Nutri-Score C€€
od @amberb6353 importyugotowano 0 razy
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Składniki

8 osób
  • waterInne1,9 litry
  • guajillo chiles (stemmed, seeded, slit open and washed)Warzywa i owoce4 kawałki
  • ancho chile (stemmed, seeded, slit open and washed)Warzywa i owoce1 kawałek
  • onion (cut up)Warzywa i owoce0,5 kawałki
  • Roma tomatoesWarzywa i owoce9 kawałki
  • garlic (peeled)Warzywa i owoce7 kawałki
  • bay leavesPrzyprawy2 kawałki
  • chicken bouillonSpiżarnia10 g
  • saltPrzyprawy5 g
  • black pepper (ground)Przyprawy2 g
  • ground cuminPrzyprawy2 g
  • dried oreganoPrzyprawy1 g
  • Monterey Jack cheese (shredded)Nabiał450 g
  • sharp cheddar cheese (shredded)Nabiał225 g
  • rotisserie chicken (deboned and shredded)Mięso1 kawałek
  • corn tortillasProdukty zbożowe16 kawałki
  • onion (finely chopped, for serving)Warzywa i owoce0,3 kawałki
  • cilantro (chopped, for serving)Warzywa i owoce10 g

na porcję

Wartości odżywcze

648kcal

Węglowodany
40 g
Białko
38 g
Tłuszcz
38 g
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Przybory

  • Garnek
  • Blender kielichowy
  • Naczynie żaroodporne
  • Tarka
  • Kuchenka mikrofalowa
  • Piekarnik

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 2

  3. Shred the cheeses and chicken

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

  5. Warm the tortillas

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

  8. Bake

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

  9. Serve

    • Serve topped with chopped onion and cilantro.
    Krok 9
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