The tomato sauce enchiladas

Of course to an italian food lover, this presentation of enchiladas in a red tomato sauce isn't revolutionary or particularily innovative; but, with a closer look, one might notice the red tomato sauce isn't as commonly used in Mexico as it is with italian food. This is true even though red tomatoes were well known in Mexico since much earlier times than on the european continent... While this mexican recipe shows a somewhat unusual method for making enchiladas, I have tried it and it was an immense success, so here it is...

enchiladas in tomato sauce

Enchiladas in red tomatoes sauce:

Ingredients, for 4 people:

20 genuine small corn tortillas
2 lbs. boneless chicken breasts or thighs
5 Guajillo Chilies, cleaned and deveined
1 small 5 oz. can tomato paste
3 Roasted red tomatoes
2 teaspoons chicken stock powder
1 teaspoon salt, or to taste
4 cloves of garlic, peeled
1 spicy red pepper (Fresno or thai as an example), more for more hotness
2 large onions, sliced
1 bunch fresh cilantro, stems removed
2 teaspoons cumin
1 cup sour cream
Enough cheddar cheese, grated


1) Set the chicken pieces to boil, and boil them for about 25 minutes, or up until they are well done. Cut the chicken into small pieces.

2) Put the chilies in a bowl with 2 cups of very hot water for about 15 minutes. Cut the chilies and discard their veins, while reserving the water they soaked in for later. Peel and coarsely chop the onion; slightly char the tomatoes in the oven set to broil, then cut them up in quarters. Put all these ingredients in the blender's bowl (chilies, tomatoes, tomato paste, the chicken stock, one onion and the garlic), along with the water used to soak the tomatoes, the salt and the cumin. Blend to liquefy; add more water if the salsa is too thick. Once blended pour the sauce in a pot and bring to a boil and reduce if too liquid; reserve.

3) Using a slightly oiled nonstick skillet, fry very quickly the tortillas so they become easier to roll up. Fry them one at a time, as each one becomes ready, place flat on a plate, line some chicken meat at the center and some cheese as well; roll them up. Align your tortilla rolls with chicken in a nice arrangement.

4) Pour the tomato and chilies sauce over the enchiladas; sprinkle over this enough grated cheese, then some very finely chopped raw onions. Place some fresh cilantro leaves over this and serve...

Enjoy your mexican-italian enchiladas!

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