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Chicken Enchiladas in Red Sauce

Chicken Enchiladas in Red SauceThis tasty recipe for chicken enchiladas gets extra flavor dimension from the sofrito paste that has tomato, garlic and onion flavors.

Recipe Ingredients:

8 dried ancho chiles, re-hydrated in hot water, drained and seeded
1 1/2 cups water
2 (3.98-ounce) packets MAGGI Sofrito Seasoning Paste (tomato, garlic, onion)
1 1/2 MAGGI Chicken Flavor Bouillon Tablets, dissolved in 1/2 cup hot water
1 teaspoon dried oregano leaves
2 tablespoons vegetable oil
16 medium corn tortillas
2 cups shredded, cooked chicken breast meat
2 1/2 cups (10 ounces) crumbled Mexican panela cheese - divided use
NESTLÉ Media Crema
Thinly sliced onion
Thinly sliced radishes

Cooking Directions:

  1. Preheat oven to 350°F (175°C).
  2. Place chiles, water, sofrito, dissolved bouillon and oregano in blender; cover. Blend until smooth. Pour sauce in large bowl; set aside.
  3. Heat oil in large skillet. Fry tortillas one at a time for 2 to 3 seconds to soften. Drain tortillas on paper towels. Dip tortillas in chile sauce; fill evenly with shredded chicken and 2 cups cheese. Roll filled tortillas and arrange in large baking dish.
  4. Pour remaining chile sauce over filled tortillas in baking dish. Sprinkle with remaining ½ cup cheese; cover with foil.
  5. Bake for 15 minutes or until heated through and bubbly. Serve topped with media crema, sliced onions and radishes.

Makes 8 servings.

Recipe and photograph are the property of Nestlé® and, used with permission.