Chicken Enchiladas in Red Sauce
25 mins. to Prepare
20 mins. Cooking Time
0 mins. Standing Time
45 mins. Total
PLACE chiles, water, sofrito, dissolved bouillon and oregano in blender; cover. Blend until smooth. Pour sauce in large bowl; set aside.
HEAT oil in large skillet. Fry tortillas one at a time for 2 to 3 seconds to soften. Drain tortillas on paper towels. Dip tortillas in chile sauce; fill evenly with shredded chicken and 2 cups cheese. Roll filled tortillas and arrange in large baking dish.
POUR remaining chile sauce over filled tortillas in baking dish. Sprinkle with remaining ½ cup cheese; cover with foil.
BAKE for 15 minutes or until heated through and bubbly. Serve topped with media crema, sliced onions and radishes.
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These are so good make them often.A little time consuming though.I buy precooked roast chicken and I shred it one is plenty to make the recipe..When I serve these someone always asks for the recipe..