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Chicken Enchiladas Rojas
Corn tortillas stuffed with shredded chicken and bathed in a rich red chilli sauce with melted cheese.
Ingredients
Instructions
Blend soaked chillis, tomatoes, garlic, onion and cumin with stock until smooth.
Fry sauce in oil 5 minutes until darkened and thickened.
Dip each tortilla briefly in warm sauce to soften.
Fill with shredded chicken, roll tightly and place seam-side down in a baking dish.
Pour remaining sauce over enchiladas, scatter with cheese.
Bake at 180C for 20 minutes until cheese is melted and bubbling.
Serve with sour cream and fresh coriander.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
