Enchilada Merah

Name: Enchilada Merah
Cuisine: mexican
Ingredients: 12 corn tortillas; 2 cups shredded cooked chicken; 2 cups red enchilada sauce; 1 cup shredded Oaxaca cheese; 1/2 cup crumbled queso fresco; 1/4 cup chopped fresh cilantro; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 tablespoon vegetable oil; 1/2 cup sour cream (optional)

MBG-eligible

Red Enchiladas

Enchilada Merah — Photo: Rocky Masum This work was made by Masum-al-Hasan Rocky and released under the license(s) stated below. Please feel free to use it for any purpose as long as you credit Masum-al-Hasan Rocky as author and follow the terms of the chosen license. If you use this work outside of the Wikimedia projects, I would very much like to get a note from you. Thanks!, CC BY-SA 4.0 · wikimedia-commons

Ingredients

12 corn tortillas
2 cups shredded cooked chicken
2 cups red enchilada sauce
1 cup shredded Oaxaca cheese
1/2 cup crumbled queso fresco
1/4 cup chopped fresh cilantro
1 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon vegetable oil
1/2 cup sour cream (optional)

Instructions

1Preheat oven to 180°C (350°F).
2Warm tortillas in oil until pliable, then set aside.
3Sauté onion and garlic in oil until translucent.
4Add shredded chicken and 1 cup of red enchilada sauce; simmer 5 minutes.
5Fill each tortilla with chicken mixture, roll, and place seam‑side down in a baking dish.
6Pour remaining enchilada sauce over the rolls and sprinkle with Oaxaca cheese and queso fresco.
7Bake 20‑25 minutes until cheese melts; garnish with cilantro and serve with sour cream.

Source: llm-generated