or Enchiladas de pollo
I’ve been anxiously waiting to post this recipe for a week now, I love chicken enchiladas, I mean who doesn’t? they are sooooooo good.
Today the classes officially start here in Mexico, And I remember my Mom would always take a picture of our first day back to school and I would feel embarrassed about it, but that’s what Moms do right? haha, I remember when I got back to school my Mom would receive us with a big plate of enchiladas, I don’t know why but I remember eating them every year at least twice a month, I feel here in Mexico we are used to having spicy things, and we grow up enjoying them, this dish is really tasty and sometimes we just can’t have enough flutes!
The fried corn tortilla gives a crunchiness that’s just too good to explain.
I really hope you guys enjoy them as much as we do here!
500 Grams dried chile Colorado
1 Chicken breast
20 Corn tortillas
1 Tomato finely chopped
1/2 Onion finely chopped
Cheese of your choice
1 Teaspoon chicken soup powder
1 – 2 Teaspoon Sugar
Hydrate the chile Colorado with water on a saucepan for 30 minutes on a medium heat.
on another clean saucepan place the tomato and onion finely chopped with the chicken breast previously cooked and shredded cook for about 5 minutes and set aside.
On a blender Mix the chile Colorado with the water until its well combined.
On a saucepan place 3 tablespoons of oil and 2 tablespoons of flour and strain the blended mix of chile.
Add the teaspoon of chicken soup powder and taste it if you feel it is very spicy add some sugar a teaspoon at a time.
Let it boil and then set aside.
Grab some corn tortillas and make some flutes.
fry them with some oil and dip them into the chile Colorado mix.
Grab a plate add some Lettuce, Tomato,the flutes and some cheese and cream.
And there you go a super delicious enchiladas ready to be eaten! Yummy! now I want some! haha.
I shared my “back to school” memory .. but I would love to know What is your back to school memory? 🙂
Source: My Mom