Chicken and Queso Fresco Enchiladas

By flour_arrangements

Ingredients

• 5 guajillo chilis
• 2 ancho chilis
• salt to taste
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 2 1/4 cups water and 1/2 cup reserved
• 2 tbsp vegetable oil
• 1 small cooked chicken
• 1 white onion, finely chopped
• salt and pepper to taste
• 1-2 tbsp vegetable oil
• queso fresco 16 oz, crumbled
• 12 corn tortillas

Details

Servings 10

Preparation

Step 1

Begin by rinsing the chilis under warm water. Remove the veins and seeds. If you prefer a milder sauce, remove all of the seeds.

Place chilis in a small pot with 2 1/4 cups water. Add onion powder and garlic powder. Cook until chilis have softened. Puree with a hand mixer or in blender. Add in the rest of the reserved water. Taste and add desired amount of salt. Place back in pot or sauce pan, stir in vegetable oil.

Shred chicken, combine in a large pan with the chopped onion. Though the chicken is cooked, you'll want to fry it up with the onion over a medium flame until it browns a bit. Add salt and pepper to taste. Add half of the crumbled queso fresco.

To prepare tortillas: Turn chili on low/medium, dip tortilla in the chili with tongs, gently. Place tortilla in a baking dish, stuff with the chicken/cheese filling and roll up. Continue doing this with all the tortillas until you've made 12, then pour the rest of the chili on top and sprinkle the remaining cheese on top of the enchiladas.