Chicken Enchiladas in Red Sauce
This tasty recipe for Chicken Enchiladas in Red Sauce gets extra flavor dimension from the sofrito that has tomato, garlic and onion flavors.
- 8 dried ancho chiles, rehydrated in hot water, drained and seeded
- 1 1/2 cups water
- 1 cup prepared red sofrito (such as Goya or Ducal)
- 1 1/2 MAGGI Chicken Flavor Bouillon Tablets, dissolved in 1/2 cup hot water
- 1 teaspoon oregano
- 2 tablespoons vegetable oil
- 16 medium corn tortillas
- 2 cups shredded, cooked chicken breast meat
- 2 1/2 cups (10 ounces) crumbled Mexican panela cheese, divided
- NESTLÉ Media Crema
- Thinly sliced onion
- Thinly sliced radishes
Directions, Reviews, Nutrition
PLACE chiles, water, sofrito, dissolved bouillon and oregano in blender; cover. Blend until smooth. Pour sauce in large bowl; set aside.
HEAT oil in large skillet. Fry tortillas one at a time for 2 to 3 seconds to soften. Drain tortillas on paper towels. Dip tortillas in chile sauce; fill evenly with shredded chicken and 2 cups cheese. Roll filled tortillas and arrange in large baking dish.
POUR remaining chile sauce over filled tortillas in baking dish. Sprinkle with remaining ½ cup cheese; cover with foil.
BAKE for 15 minutes or until heated through and bubbly. Serve topped with media crema, sliced onions and radishes.
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These are so good make them often.A little time consuming though.I buy precooked roast chicken and I shred it one is plenty to make the recipe..When I serve these someone always asks for the recipe..
Serving Size: 1/8 of Recipe
Servings Per Recipe: 8
- Amount Per Serving
*Percent Daily Values are based on a 2,000 calorie diet.