Enchiladas de Chile Ancho

Ingredients - Serves 4

• Sour cream - 1/2 cup
• Salt - To taste
• Cilantro - 1/4 cup, chopped
• Queso fresco - 1 cup, crumbled
• Corn tortillas - 12
• Chicken breast - 2 cups, cooked and shredded
• Vegetable oil - 2 tablespoons
• Onion - 1 medium, chopped
• Garlic cloves - 2
• Ancho chilies - 4 dried

Let's Get Started

1. Remove the stems and seeds from the ancho chilies. Place them in a bowl and cover with hot water. Let them soak for 15 minutes.
2. In a blender, combine the soaked ancho chilies, garlic cloves, chopped onion, and a pinch of salt. Blend until smooth to make the chili sauce.
3. Heat the vegetable oil in a skillet over medium heat. Add the chili sauce and cook for 5 minutes, stirring occasionally.
4. Preheat the oven to 350°F.
5. Dip each corn tortilla in the chili sauce to coat both sides. Fill each tortilla with a portion of the shredded chicken and roll it up. Place the enchiladas in a baking dish.
6. Pour the remaining chili sauce over the enchiladas. Sprinkle with crumbled queso fresco.
7. Bake for 20 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly.
8. Garnish with chopped cilantro and serve with sour cream on the side.

Dietary Info

• Dish Type: Main Course
• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Calories: 400
• Fat: 15g
• Carbs: 40g
• Protein: 20g
• Sodium: 800mg
• Sugar: 5g