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Authentic Enchiladas
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6 Chilis Guajillos
1 Dozen Tortillas
2-3 Large Potatoes
2-3 Large Carrots
2-3 Medium Chicken Breasts
2-3 Cups Shredded Chichuahua Cheese
Sour Cream (Optional)
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Remove stems and seeds from chilis. Put in boiling water until they soften. Wash with cold water. Put in blender with a clove of garlic and 1 1/2 to 2 cups of water. Blend until smooth. Pour chili in a sieve to get rid of excess pulp. Then pour chili in pan to cook with oil until it comes to a boil. Add salt to taste.
Dice carrots and potatoes and fry in pan until well-cooked.
Cook chicken breasts and shred with fingers.
Take a tortilla and dip into chili. Fry in pan. While frying the tortilla, put cheese in middle of tortilla and fold over sides to middle.
Place enchiladas on plate and top with carrots, potatoes, shredded chicken, shredded cheese, and sour cream as desired.
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Preparation Time: 1 hour |
Serves: 4 |
| Recipe Origin: Mexico |
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Submitted by: |
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Jessica
Illinois
United States |
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| This recipe has been viewed 9368 times. |
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