Chicken Enchiladas

Name: Chicken Enchiladas
Ingredients: 8 corn tortillas; 250 grams chicken cooked and shredded; cheese such as queso fresco or feta, crumbled; 8 tomatillos; 1 chile pepper arbol; 2 guajillo or cascabel chile peppers, with seeds removed; 1 clove garlic; 1 piece onion; 1 cup water; 1/4 cup oil

10 ingredients

5 steps

Ingredients

8 corn tortillas
250 grams chicken cooked and shredded
cheese such as queso fresco or feta, crumbled
8 tomatillos
1 chile pepper arbol
2 guajillo or cascabel chile peppers, with seeds removed
1 clove garlic
1 piece onion
1 cup water
1/4 cup oil

Directions

1

Heat the oil in a skillet and fry the chiles until heated through. Drain the excess oil on a paper towel.
2

In another pan, cook the tomatoes with the garlic, onion, and 1 cup of water. When it comes to a boil, add the chiles and cook together for a few minutes. Remove from heat and let cool.
3

Puree the tomato mixture in the blender with salt and pepper.
4

Dip the tortillas into the oil where the chiles were fried. Place the tortillas onto a plate, top with the salsa and chicken and fold in half.
5

Top the enchiladas with more salsa and sprinkle with cheese to serve.

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