Creamy enchiladas rojas
Cooking Con Claudia · ♥ 5.7K likes · 115.5K views · 4 min video
Read about chicken in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 3 whole tomatoes
- 10 whole chile pods
- 1 tsp oregano
- 4 oz cream cheese
- ½ cup sour cream
- 1 cup crema mexicana
After 2 minutes, lightly fry the cleaned and dried chile pods; they cook fast and burnt chiles make the sauce bitter.
Add 2 1/2 cups water, cover, turn up the heat, then let cool.
- 2½ cup water
- 2½ tsp salt
- 1 tsp black pepper
- ¼ tsp ground cumin
Transfer chiles, tomatoes, garlic and water to the blender with the salt, black pepper, oregano and cumin; blend until smooth.
Add the cream cheese, sour cream and crema mexicana and blend again until combined.
- oil
- tortilla
Heat a little oil in the pan and fry each tortilla about 5 seconds, until blisters form.
- rotisserie chicken
Spread sauce over the bottom of the pan over low heat.
Rolling and melting the cheese
Fill each tortilla with rotisserie chicken and shredded cheese, roll it like a taco and set in the sauce.
- shredded cheese
Drizzle with more sauce, top with more cheese, cover over medium heat a couple of minutes until the cheese melts.