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Chicken Enchiladas in Red Sauce

Name: Chicken Enchiladas in Red Sauce
Prep time: 25 s
Cook time: 20 s
Total time: 45 s
Yield: 8
Cuisine: mexicano
Ingredients: 8 dried ancho chilesrehydrated in hot waterdrained and seeded; 1 1/2 cups water; 1 cup prepared red sofrito (such as Goya or Ducal); 1 1/2 MAGGI Chicken Flavor Bouillon Tabletsdissolved in 1/2 cup hot water; 1 teaspoon oregano; 2 tablespoons vegetable oil; 16 medium corn tortillas; 2 cups shreddedcooked chicken breast meat; 2 1/2 cups (10 ounces) crumbled Mexican panela cheesedivided; 1/2 cup NESTLÉ Media Crema; 1/2 cup thinly sliced onion; 1/4 cup thinly sliced radishes

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Level

Easy

Prep

25 min

Cook

20 min

Servings

8 servings

This tasty recipe for Chicken Enchiladas in Red Sauce gets extra flavor dimension from the sofrito that has tomato, garlic and onion flavors.

Ingredients

The Secret Ingredient

Chicken Bouillon 6 Hard Tablets

Media Crema

(7.6 oz. Can)

●

8 dried ancho chiles, rehydrated in hot water, drained and seeded
●

1 1/2 cups water
●

1 cup prepared red sofrito (such as Goya or Ducal)
●

1 1/2 MAGGI Chicken Flavor Bouillon Tablets, dissolved in 1/2 cup hot water
●

1 teaspoon oregano
●

2 tablespoons vegetable oil
●

16 medium corn tortillas
●

2 cups shredded, cooked chicken breast meat
●

2 1/2 cups (10 ounces) crumbled Mexican panela cheese, divided
●

1/2 cup NESTLÉ Media Crema
●

1/2 cup thinly sliced onion
●

1/4 cup thinly sliced radishes

Make It

Step 1

Preheat oven to 350° F.

Step 2

Place chiles, water, sofrito, dissolved bouillon and oregano in blender; cover. Blend until smooth. Pour sauce in large bowl; set aside.

Step 3

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.