Good Lifestyle

As much as we would like we loved a bag on the restaurant styleenchiladasThe truth is, even in the worstMexican chainsThe enchiladas are normally your safest bet on the menu. That is, as they are made with corn tortillas (lighter in grease than flour), filled with shredded chicken (better than chopped beef) and covered with salsa and a layer of cheese (more Sweet that the battery of condiments that cover most Mexican dishes). Even more salient, you make your own enchiladas at home because you are able to do this kind of choice and control the portions to start. In this chicken chicken recipe with red Chilene, we follow the plan above. You can play with filling as you see, but it's the roadmap for the success of the True Enchilada.

Nutrition:375 calories, 12 g of grease (5 g saturated), 630 mg of sodium

Serves 6

You will need

1 whole peeled tomatoes box (28 oz), excess liquid poured
1 onion, peeled and finely sliced
2 cloves garlic
2 tablespoons of chipotle pepper
1 cumin cumin
Pinch of cinnamon (optional)
Black salt and pepper
1/2 c. Canola or peanut oil
2 shredded chicken cups, preferably a purchased storeroast chicken
12 corn tortillas
1 mug grated jack cheese
Cilantro Fees for the packing (optional)

How to do it

1. Combine tomatoes, half of the onion, garlic, chipotle, cumin and cinnamon (if you are using) in a blender.
2. Puree to smooth. Season with black salt and pepper. Preheat the oven to 375 ° F.
3. Heat the oil in a saucepan over medium heat.
4. Add the sauce and simmer for 15 minutes.
5. Divide a third of the sauce at the bottom of a 13 "x 9" cooking dish.
6. Combine the chicken with another third of the sauce in a mixing bowl.
7. Wrap the tortillas in a humid kitchen towel and a microwave for 30 seconds, until hot and supple.
8. Arrange some spoons with chicken shaped chicken in the center of a tortilla and gently wrapped.
9. Place the stitching of the tortilla filled in the cooking dish.
10. Repeat with the remaining chicken and tortillas.
11. Cover the enchiladas with the remaining sauce and the top with cheese.
12. Cook for 10 to 12 minutes until cheese is melted.
13. Top enchiladas with remaining onion slices and Cilantro, if you want, before serving.

This recipe (and hundreds of people more!) Came from one of our cooks, not that! books. For easier cooking ideas, you can alsobuy the book!