Enchiladas Rojas

Name: Enchiladas Rojas
Total time: 50 min
Yield: 6 servings
Ingredients: 2 cups shredded cooked chicken breast; 12 corn tortillas; 3 dried ancho chiles; 3 dried guajillo chiles; 0.5 small onion; 2 cloves garlic; 2 cups chicken broth; 0.75 cup crumbled cotija cheese; 2 tablespoons vegetable oil; to taste salt; 0.5 teaspoon cumin powder; 0.5 teaspoon oregano

Delight in corn tortillas filled with tender chicken, smothered in a rich, savory red chili sauce and baked with cheese.

Mexican⏱ 50 min⚠ Contains 4 allergen(s)

✨ High in protein✨ Good source of fiber✨ High in sodium

Ingredients

Cooked chicken breast2 cups shredded
Corn tortillas12
Dried ancho chiles3
Dried guajillo chiles3
Onion0.5 small
Garlic2 cloves
Chicken broth2 cups
Cotija cheese0.75 cup crumbled
Vegetable oil2 tablespoons
Saltto taste
Cumin powder0.5 teaspoon
Oregano0.5 teaspoon

Nutrition (per serving, makes 6)

Calories333 kcal

Protein23.4 g

Carbs30.2 g

Fat12.5 g

Fiber5.3 g

Sugar0.4 g

Sodium752 mg

Vitamin C18 mg

Iron2.5 mg

Calcium188 mg

Potassium187 mg

Estimated values.

Steps

1Rehydrate ancho and guajillo chiles, then blend with onion, garlic, chicken broth, cumin, and oregano to create the red sauce.
2Shred cooked chicken breast.
3Briefly dip each corn tortilla in the warm red chili sauce, then fill with shredded chicken and roll up.
4Arrange the rolled enchiladas in a baking dish, pour remaining sauce over them, and sprinkle generously with crumbled cotija cheese.
5Bake in a preheated oven until the cheese is melted and bubbly.