ENCHILADAS SUIZAS ROJAS | Vicky Receta Facil

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds flavor with fewer calories.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories and can be made from scraps.

Place the chicken breast, onion, garlic, bay leaf, chicken bouillon powder, salt, and water in a pot.

Bring to high heat until the chicken is tender, about 1 hour.

Remove the chicken, let it cool, and shred it.

In another pot, boil the tomatoes in enough water to cover them until cooked, about 20 minutes.

Let the tomatoes cool for 10 minutes, then blend them with chipotle, canned red bell pepper, seasoned tomato puree, onion, garlic, cumin, cream cheese, heavy cream, chicken bouillon powder, and salt until smooth.

Melt the butter in a skillet over medium heat, then add the blended tomato mixture and 1/2 cup of the chicken broth from cooking the chicken.

Season with black pepper and let simmer on low heat for 10 minutes, stirring occasionally.

Heat oil in a skillet over high heat and quickly fry each corn tortilla on both sides, then drain on paper towels.

Dip each tortilla in the sauce, fill with shredded chicken, and roll tightly into enchiladas, placing them seam-side down in a baking dish.

Pour more sauce over the enchiladas and sprinkle with cheese (both shredded and sliced).

Preheat the oven to 200°C (392°F) and bake at 180°C (356°F) until the cheese is melted and bubbly, about 15 minutes.

Alternatively, for stovetop cooking, layer some sauce in a skillet, fill the tortillas as before, cover, and cook on low heat until the cheese is melted, about 10 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens