Queretaro Enchiladas

EL MEJOR NIDO
Queretaro Enchiladas
Recipe Info - Skill Level
Level
Easy
Recipe Info - Prep Time
Prep 
20 min
Recipe Info - Cook Time
Cook 
35 min
Recipe Info - Serving Size
Servings
16 servings, 1 enchilada per serving

Enchiladas in a cream sauce are popular in Queretaro, Mexico. This version is filled with beans and chicken and topped with a spicy cream sauce and queso fresco.

Queretaro Enchiladas offer an exquisite take on a fundamental Mexican delight, making them a staple for any mexican meal. This recipe from Official MAGGI® brings together tender chicken and hearty beans as the filling, providing a satisfying bite with every forkful. The real charm lies in the rich queretana sauce—a spicy, creamy blend that envelops the enchiladas, ensuring a taste sensation in each mouthful.

Topped with crumbled queso fresco, the enchiladas acquire a delightful tang that perfectly complements the cream sauce. The indulgent texture of this dish is achieved with the help of NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk and NESTLÉ Media Crema, which contribute to the lush consistency of the sauce. MAGGI Granulated Chicken Flavor Bouillon infuses a savory depth that lifts the overall flavor profile.

This easy recipe is perfect for family dinners or special occasions, adding a touch of authentic Mexican cuisine to your table with minimal effort. Whether you're looking to create a memorable lunch or an inviting dinner, Queretaro Enchiladas provide a versatile and delicious meal option that's sure to impress.

Ingredients

Step 1

Place dried chiles in a large saucepan with enough water to cover. Boil for 15 minutes or until chiles are soft. Reserve water.

Step 2

Place chiles, 1 cup reserved chile water, ½ cup onion, evaporated milk, media crema, garlic and bouillon in blender; cover. Blend until smooth.

Step 3

Heat oil in large saucepan over medium-low heat. Add sauce; cook, stirring occasionally, for 10 minutes or until heated through.

Step 4

Preheat oven to 350° F.

Step 5

Dip tortillas in sauce one by one. Place them on a separate plate and fill with 2 tablespoons shredded chicken and 1 tablespoon beans. Fold in half; place in 13 x 9-inch baking dish. Repeat with remaining tortillas, chicken and beans. Pour remaining sauce over enchiladas. Sprinkle with cheese.

Step 6

Bake for 10 minutes or until cheese is melted.

Step 7

Top each serving with lettuce and remaining ½ cup onion.

Ingredients

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