Chicken Enchiladas with Tomato Chipotle Sauce

Chicken enchiladas with tomato chipotle sauce - Recipe with Photos, Mexican Cuisine
Rating: 4.5 Votes: 19
Cooking Time:
40 min.
Recipe Yield:
4 servings
Difficulty:
Medium recipe

Chicken enchiladas with tomato chipotle sauce - A Mexican recipe, enchiladas can also be made with turkey or pork.

Recipe Ingredients

Tomatoes 6 pcs
Garlic 1 clove
Onion 1 pcs
Vegetable Oil 1 tbsp
Tortilla 18 pcs

Cooking Recipe

For chicken enchiladas with tomato chipotle sauce, cover chicken breasts with water and place over medium heat. When the water boils, cover with a lid and simmer for about 25 minutes. After the meat is cooked, disassemble it into fibers.

In a dry frying pan, fry the tomatoes and garlic until charred, then remove the skin from the tomatoes and chop coarsely. Using a food processor, puree the tomatoes with hot peppers, onion and garlic. Heat vegetable oil in a frying pan, pour mashed potatoes on it and simmer uncovered over high heat, stirring occasionally for 5 minutes.

In a separate frying pan, heat the vegetable oil in a layer of about 1 cm. When the oil is hot, fry the tortillas in it for 5 seconds on each side. Transfer the fried tortillas to a paper towel to absorb excess oil.

Grease a deep baking dish with oil and preheat the oven to 220°C (430°F). Dip each toritlyas in warm sauce, put a little chicken meat in the middle of the tortilla, roll into a roll. Put the tortilla rolls tightly in a mold, pour the remaining sauce on top and sprinkle with grated cheese. Cook chicken enchiladas for 10 minutes or until cheese is melted and will start to bubble. Enchiladas are served immediately.