The Secret Ingredient
Ingredients
- ●9 dried ancho chiles, seeds and veins removed
- ●1 cup sliced onion, divided
- ●1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
- ●1 can (7.6 fluid ounces) NESTLÉ Media Crema
- ●2 cloves garlic
- ●2 teaspoons MAGGI Granulated Chicken Flavor Bouillon
- ●2 tablespoons canola oil
- ●16 corn tortillas, warm
- ●2 cups shredded chicken
- ●1 cup cooked pinto beans
- ●2/3 cup crumbled queso fresco
- ●1 head iceberg lettuce, chopped
Make It
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.
