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Enchiladas Suizas Rojas
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Enchiladas Suizas Rojas

40 minServes 4Nutri-Score C€€
from @jesuszambranoofficial7 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • onion (chopped)Produce1 piece
  • garlic (peeled)Produce3 pieces
  • tomatoes (quartered)Produce4 pieces
  • chicken bouillon (cube or teaspoon)Pantry1 piece
  • chicken brothPantry240 ml
  • chipotle chili peppers (canned, with a little adobo)Pantry2 pieces
  • cream cheese (softened)Dairy100 g
  • cremaDairy120 ml
  • small corn tortillasBakery12 pieces
  • cooked chicken (shredded)Meat400 g
  • cheese (grated)Dairy200 g
  • oil (for frying)Pantry60 ml

per serving

Nutrition

628kcal

Carbs
48 g
Proteins
36 g
Fat
33 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Blender
  • Baking dish

step by step

Method

  1. Fry the onion and garlic

    • Heat a little oil in a frying pan.
    • Fry the onion together with the garlic until softened and fragrant.
    Step 1

  2. Cook the tomatoes

    • Add the tomatoes to the pan.
    • Cook until they release all their juice, then remove everything from the pan.
    Step 2

  3. Blend the salsa

    • Transfer the onion, garlic and tomatoes to a blender.
    • Add the chicken bouillon, chicken broth, chipotle chili peppers, cream cheese and crema.
    • Blend until smooth.
    Step 3

  4. Fry the tortillas

    • Heat a little oil in the pan.
    • Quickly fry the tortillas on both sides to soften them, then remove them.
    Step 4

  5. Fill and roll the enchiladas

    • Place shredded chicken and grated cheese on each tortilla.
    • Roll them up and arrange them stacked in a baking dish.
    Step 5

  6. Cover with salsa and cheese

    • Pour the blended salsa over the rolled enchiladas.
    • Sprinkle extra cheese on top.
    Step 6

  7. Cover and finish cooking

    • Cover the dish and cook until the cheese melts and everything is heated through.
    • Serve and enjoy.
    Step 7
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