Querétaro-Style Chicken Enchiladas

Marielle Henaine
If you are a fan of Mexican food, then you must try these Querétaro-style chicken enchiladas! Enchiladas queretanas are stuffed with juicy shredded chicken and topped with delicious carrots and potatoes cooked in a tasty guajillo chile adobo, onion, and cheese. Great for a family dinner, these enchiladas are so flavorful everyone will be asking for more!
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Ingredients
4
Portions
  • 2 cups water
  • 6 guajillo chiles, trimmed and seeded
  • 1/4 onions
  • 2 cloves garlic
  • 1 tablespoon oregano
  • 1/2 tablespoons cumin seeds
  • salt
  • pepper
  • 1 tablespoon vegetable oil
  • 1 cup potato, peeled, cut into cubes, precooked
  • 1 cup carrot, peeled, cut into cubes
  • some corn tortillas
  • some vegetable oil, for frying
  • 600 grams chicken breast, cooked and shredded
  • onion, finely chopped, for garnish
  • panela cheese, shredded, for garnish
Preparation
15 mins
30 mins
Easy
  • In a small pot with boiling water, cook guajillo chiles, onion, and garlic for 5 minutes until hydrated.
  • Transfer previous ingredients to a blender. Add oregano, cumin, and a bit of water from rehydrating chiles. Blend until smooth. Pour preparation into a skillet. Cook over medium-low heat for 8 minutes until a semi-thick sauce is obtained. Season with salt and pepper. Set aside.
  • In a skillet over medium heat, heat oil. Cook potatoes, carrots, and a bit of chile sauce for 10 minutes over medium heat or until soft.
  • Dip tortillas in hot oil. Pour a bit of guajillo sauce for soaking. Stuff with chicken and fold like enchiladas.
  • Serve Querétaro-style chicken enchiladas topped with potatoes and carrots. Garnish with chopped onion and crumbled cheese.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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