- 8
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Ingredients
- 24 small tortillas
- Oil
- SAUCE
- 8 to 10 ancho chiles, roasted and deveined
- 2 cups/500 ml boiling water
- 1/2 large onion, chopped
- 2 small garlic cloves
- 2 tablespoons oil
- Salt
- 1-1/2 chicken breasts, cooked and shredded
- 1 cup/240 ml sour cream
- 1/2 pound/250g anejo cheese, crumbled (or parmesan)
Preparation
Step 1
Fry the tortillas very briefly in hot oil. Dip in sauce, fill with chicken, and roll up. Arrange on a serving platter, top with mroe sauce, then with sour cream. Sprinkled with crumbled cheese.
To make the sauce, soak the chiles in the boiling water for about 10 minutes. Puree and drain. Saute the onion and garlic in hot oil until translucent. Add the puree and salt to taste. Cook for about 10 minutes to blend the flavors.