| Ingrédient |
Quantité |
Calories |
| Oignons |
100g |
40kcal |
| Cheddar |
200g |
804kcal |
| Feuilles de coriandre fraiches |
10g |
2kcal |
| Crème acidulée |
60g |
119kcal |
| Tortillas, prêtes à cuire ou à frire, maïs, sans sel ajouté |
240g |
533kcal |
| Poulet, grillée ou frie, poitrine, viande et peau, cuit, frit, pâte à frire |
225g |
585kcal |
| Sauce enchilada rouge, douce, prête à servir |
480g |
144kcal |
Recipe Instructions:
Ingredients:
• 8 corn tortillas
• 2 cups cooked and shredded chicken (or beans, cheese, or vegetables for vegetarian option)
• 2 cups shredded cheese (cheddar, Monterey Jack, or your choice)
• 2 cups enchilada sauce (red chile or green tomatillo)
• 1 small onion, finely chopped (optional)
• Chopped cilantro and sour cream for serving
Instructions:
1. Preheat oven to 375°F (190°C). Grease a baking dish with vegetable oil.
2. Warm enchilada sauce in a saucepan over medium heat.
3. Dip each corn tortilla in the warm enchilada sauce to coat both sides.
4. Fill each tortilla with a spoonful of shredded chicken (or desired filling) and a sprinkle of shredded cheese.
5. Roll up each tortilla and place seam-side down in the prepared baking dish.
6. Pour any remaining enchilada sauce over the rolled tortillas. Sprinkle with remaining shredded cheese.
7. Bake for 20-25 minutes, or until cheese is melted and bubbly.
8. Garnish with chopped cilantro and serve with sour cream on the side.
