16 Jan Michoacan Style Red Enchiladas
Ingredients
1 12-pack of corn tortillas
1lb of cooked and shredded chicken
1 tbsp of Canola oil
SAUCE:
6 Guajillo Peppers
3 California
3 Puya
Quarter of onion
1 tbsp of fresh garlic
3 tbsp of Knorr Suiza Chicken Boullion
1 tbsp of dried Oregano
1 tsp cumin
2 cups of Water
TOPPINGS (optional)
4 tbsp of crumbled queso fresco
2 tbsp of Mexican Table Cream
Shredded lettuce
Diced tomatoes
Pickled red onion
Pickled radish
STEP 1
Makes 6 servings
Dip the tortilla into the sauce mixture and fry over 1 tbsp of oil for 30 seconds on each side. Grab a tablespoon of shredded chicken and fold over 2 times.
STEP 2
Pour all ingredients into a stock pot. Soft boil for 15 minutes, then pour only 1/2 cup of chili oil water into the blender or food processor and add in rehydrated chilis, garlic, and onions. Puree until fully incorporated and smooth. Pour mixture over a bowl and through a sifter to get rid of extra seeds and skins