Enchiladas de Chile Ancho Y Queso Oaxaca

Ingredients - Serves 4

• Sour cream - For serving
• Cilantro - For garnish
• Salt - To taste
• Corn tortillas - 12
• Oaxaca cheese - 200g, shredded
• Chicken breast - 2, cooked and shredded
• Vegetable oil - 2 tablespoons
• Onion - 1 medium, chopped
• Garlic cloves - 2
• Ancho chilies - 4

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 ancho chili sauce.
3. Heat the vegetable oil in a skillet over medium heat. Add the ancho chili sauce and cook for 5 minutes, stirring occasionally.
4. Preheat the oven to 350°F (175°C).
5. Dip each corn tortilla in the ancho chili sauce to coat both sides.
6. Fill each tortilla with shredded chicken and Oaxaca cheese. Roll them up and place them seam-side down in a baking dish.
7. Pour the remaining ancho chili sauce over the enchiladas.
8. Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
9. Garnish with 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