CHICKEN ENCHILADAS ROJAS
Make and share this Chicken Enchiladas Rojas recipe from Food.com.
Provided by PalatablePastime
Categories Sauces
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Toast the chili peppers; remove the seeds and veins; soak in lukewarm water for 20 minutes.
- Roast the tomatoes and peel.
- Roast the quarter of onion and garlic.
- Put soaked guajillos and pasillas in the blender; add the tomatoes, onion, garlic, and chicken broth; blend until smooth.
- Warm up the oil in a frying pan, add the puree and cook for 10-15 minutes on medium heat; season to taste with salt.
- Soak each tortilla in the sauce and place on a plate.
- Put a little chicken in each tortilla and roll.
- Put more sauce on each tortilla, and top with chopped onion and shredded cheese.
- If you wish you can add cream and reheat in the oven.
- Serve.
Nutrition Facts : Calories 328.9, Fat 9, SaturatedFat 1.9, Cholesterol 47.6, Sodium 271.1, Carbohydrate 39.9, Fiber 6.7, Sugar 3.7, Protein 23.6
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