Michoacan Style Red Enchiladas

Michoacan Style Red Enchiladas


1 12-pack of corn tortillas

1lb of cooked and shredded chicken

1 tbsp of Canola oil


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


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.


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

Conchitas Personal Chef & Catering
Chef: Jennifer Lowry
Phone: 760-637-0541
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