Enchiladas de Pollo

20 mins
Serves 2
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Directions

  1. 1Boil the chiles guajillos, garlic cloves, and chiles de árbol until soft (approx 10 min)
  2. 2Boil the chiles guajillos, garlic cloves, and chiles de árbol until soft (approx 10 min)
  3. 3Boil the chiles guajillos, garlic cloves, and chiles de árbol until soft (approx 10 min)
  4. 4Blend the softened chiles with half a cup of water
  5. 5Blend the softened chiles with half a cup of water
  6. 6Blend the softened chiles with half a cup of water
  7. 7Strain the blended mixture
  8. 8Strain the blended mixture
  9. 9Strain the blended mixture
  10. 10Add two pinches of salt to the strained mixture
  11. 11Add two pinches of salt to the strained mixture
  12. 12Add two pinches of salt to the strained mixture
  13. 13Fry the tortillas for 2-3 seconds on each side
  14. 14Fry the tortillas for 2-3 seconds on each side
  15. 15Fry the tortillas for 2-3 seconds on each side
  16. 16Dip each tortilla in the chile sauce, tapping off excess
  17. 17Dip each tortilla in the chile sauce, tapping off excess
  18. 18Dip each tortilla in the chile sauce, tapping off excess
  19. 19Fill each tortilla with chicken and roll tightly
  20. 20Fill each tortilla with chicken and roll tightly
  21. 21Fill each tortilla with chicken and roll tightly
  22. 22Place the filled tortillas in a baking dish
  23. 23Place the filled tortillas in a baking dish
  24. 24Place the filled tortillas in a baking dish
  25. 25Drizzle the remaining chile sauce over the tortillas
  26. 26Drizzle the remaining chile sauce over the tortillas
  27. 27Drizzle the remaining chile sauce over the tortillas
  28. 28Top with shredded cheese
  29. 29Top with shredded cheese
  30. 30Top with shredded cheese
  31. 31Broil at 400 for 5-8 minutes, or until cheese is bubbly
  32. 32Broil at 400 for 5-8 minutes, or until cheese is bubbly
  33. 33Broil at 400 for 5-8 minutes, or until cheese is bubbly
  34. 34Serve with rice and crema mexicana
  35. 35Serve with rice and crema mexicana
  36. 36Serve with rice and crema mexicana

Ingredients

  • 10 chiles guajillos
  • 10 chiles guajillos
  • 10 chiles guajillos
  • 2 garlic cloves
  • 2 garlic cloves
  • 2 garlic cloves
  • 4 chiles de árbol
  • 4 chiles de árbol
  • 4 chiles de árbol
  • 0.5 cup water
  • 0.5 cup water
  • 0.5 cup water
  • 2 pinches salt
  • 2 pinches salt
  • 2 pinches salt
  • 3 oil
  • 3 oil
  • 3 oil
  • 10 corn tortillas
  • 10 corn tortillas
  • 10 corn tortillas
  • 1 container shredded rotisserie chicken
  • 1 container shredded rotisserie chicken
  • 1 container shredded rotisserie chicken
  • 1 cup shredded cheese
  • 1 cup shredded cheese
  • 1 cup shredded cheese
  • 1 container crema mexicana
  • 1 container crema mexicana
  • 1 container crema mexicana

Equipment

blendersaucepanfrying panbaking dish
Enchiladas de Pollo | Clip Recipe