Name: Chicken Enchiladas in Red Sauce
Prep time: 25 s
Cook time: 20 s
Total time: 45 s
Yield: 8
Cuisine: Mexican
Ingredients: 8 dried ancho chilesrehydrated in hot waterdrained and seeded; 1 1/2 cups water; 1 cup prepared red sofrito (such as Goya or Ducal); 1 1/2 MAGGI Chicken Flavor Bouillon Tabletsdissolved in 1/2 cup hot water; 1 teaspoon oregano; 2 tablespoons vegetable oil; 16 medium corn tortillas; 2 cups shreddedcooked chicken breast meat; 2 1/2 cups (10 ounces) crumbled Mexican panela cheesedivided; 1/2 cup NESTLÉ Media Crema; 1/2 cup thinly sliced onion; 1/4 cup thinly sliced radishes

Make It

Step 1

Preheat oven to 350° F.

Step 2

Place chiles, water, sofrito, dissolved bouillon and oregano in blender; cover. Blend until smooth. Pour sauce in large bowl; set aside.

Step 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.