The Secret Ingredient
Ingredients
- ●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.
Step 4
Pour remaining chile sauce over filled tortillas in baking dish. Sprinkle with remaining ½ cup cheese; cover with foil.
Step 5
Bake for 15 minutes or until heated through and bubbly. Serve topped with media crema, sliced onions and radishes.
