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Chicken Enchiladas in Red Sauce recipe

Chicken Enchiladas in Red Sauce.

This tasty recipe for chicken enchiladasgets extra flavor dimension from the sofrito paste that has tomato,garlic and onion flavors.

Recipe: Chicken Enchiladasin Red Sauce

8 dried ancho chiles, rehydrated in hotwater, drained and seeded1 1/2 cups water2 (3.98-ounce) packets MAGGI Sofrito SeasoningPaste (tomato, garlic, onion)1 1/2 MAGGI Chicken Flavor Bouillon Tablets,dissolved in 1/2 cup hot water1 teaspoon oregano2 tablespoons vegetable oil16 medium corn tortillas2 cups shredded, cooked chicken breastmeat2 1/2 cups (10 ounces) crumbled Mexicanpanela cheese – divided useNESTL Media CremaThinly sliced onionThinly sliced radishes

  • Preheat oven to 350°F (175°C).
  • Place chiles, water, sofrito, dissolvedbouillon and oregano in blender; cover. Blend until smooth. Poursauce in large bowl; set aside.
  • Heat oil in large skillet. Fry tortillasone at a time for 2 to 3 seconds to soften. Drain tortillas onpaper towels. Dip tortillas in chile sauce; fill evenly withshredded chicken and 2 cups cheese. Roll filled tortillas andarrange in large baking dish.
  • Pour remaining chile sauce over filledtortillas in baking dish. Sprinkle with remaining ½ cupcheese; cover with foil.
  • Bake for 15 minutes or until heated throughand bubbly. Serve topped with media crema, sliced onions andradishes.

    Makes 8 servings.

    Nutritional Information Not Provided.

    Recipe and photograph are the propertyof Nestl ® and, used with permission.

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