Chicken Enchiladas Rojas

Description

Nice enchiladas without too much fat.

Ingredients

• Guajillo Chilies
• Pasilla Chiles
• Tomatoes
• Onion
• Garlic
• Chicken Broth
• Vegetable Oil
• Salt
• Corn Tortillas
• Cooked Chicken Breasts
• Queso Fresco
• Cream

Instructions

1. Toast the chili peppers
2. Remove the seeds and veins
3. Soak in lukewarm water for 20 minutes
4. Roast the tomatoes and peel
5. Roast the quarter of onion and garlic
6. Put soaked guajillos and pasillas in the blender
7. Add the tomatoes, onion, garlic, and chicken broth
8. Blend until smooth
9. Warm up the oil in a frying pan, add the puree and cook for 10-15 minutes on medium heat
10. Season to taste with salt
11. Soak each tortilla in the sauce and place on a plate
12. Put a little chicken in each tortilla and roll
13. Put more sauce on each tortilla, and top with chopped onion and shredded cheese
14. If you wish you can add cream and reheat in the oven
15. Serve