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Tex Mex Chicken Enchiladas
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Tex Mex Chicken Enchiladas

1 hServes 8Nutri-Score C€€
from @amberb6353 imports0 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • waterOther1.9 litres
  • guajillo chiles (stemmed, seeded, slit open and washed)Produce4 pieces
  • ancho chile (stemmed, seeded, slit open and washed)Produce1 piece
  • onion (cut up)Produce0.5 pieces
  • Roma tomatoesProduce9 pieces
  • garlic (peeled)Produce7 pieces
  • bay leavesSpices2 pieces
  • chicken bouillonPantry10 g
  • saltSpices5 g
  • black pepper (ground)Spices2 g
  • ground cuminSpices2 g
  • dried oreganoSpices1 g
  • Monterey Jack cheese (shredded)Dairy450 g
  • sharp cheddar cheese (shredded)Dairy225 g
  • rotisserie chicken (deboned and shredded)Meat1 piece
  • corn tortillasGrains16 pieces
  • onion (finely chopped, for serving)Produce0.3 pieces
  • cilantro (chopped, for serving)Produce10 g

per serving

Nutrition

648kcal

Carbs
40 g
Proteins
38 g
Fat
38 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Blender
  • Baking dish
  • Grater
  • Microwave
  • Oven

step by step

Method

  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.
    Step 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.
    Step 2

  3. Shred the cheeses and chicken

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

  5. Warm the tortillas

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

  8. Bake

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

  9. Serve

    • Serve topped with chopped onion and cilantro.
    Step 9
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