Tricolor Enchiladas
Mónica Mateos
Give in to your savory foods craving with one of the most iconic dishes in Mexican cuisine. These flavorful tricolor enchiladas are stuffed with juicy chicken and are dunked in a chipotle-based red sauce, sour cream, and a cuaresmeño-based green sauce. The irresistible combination of spicy sauces along with the creamy touch of broiled Oaxaca cheese makes these tricolor enchiladas the perfect dish to prepare on any occasion.
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Ingredients
4
Portions
  • 1 tablespoon vegetable oil, for the red sauce
  • 2 cloves garlic, for the red sauce
  • 1 onion, for the red sauce
  • 6 tomatoes, cut into quarters, for the red sauce
  • 1 cup chicken broth, for the red sauce
  • 1 pinch salt, for the red sauce
  • 5 chipotle chiles, canned, for the red sauce
  • 1 tablespoon vegetable oil, for the green sauce
  • 8 tomatillos, for the green sauce
  • 3 cuaresmeño chiles, trimmed and seeded, for the green sauce
  • 1 onion, cut into quarters for the green sauce
  • 2 cloves garlic, for the green sauce
  • 1 tablespoon epazote, with roots, for the green sauce
  • 1/2 cups fresh cilantro, for the green sauce
  • 1 cup chicken broth, for the green sauce
  • 1 pinch salt and pepper, for the green sauce
  • 1/4 cups vegetable oil, for frying tortillas
  • 12 corn tortillas
  • 1 chicken breast, cooked and shredded
  • 1 cup sour cream
  • 1 cup Oaxaca cheese, shredded
  • onion, cut into rings, for garnish
  • fresh cilantro, for garnish
Preparation
30 mins
50 mins
Easy
  • Preheat the oven to 392 °F.
  • For the red sauce: Heat a deep skillet over medium heat with oil. Cook garlic, onion, and tomato until soft. Add chicken broth. Cook until reduced by half. Season with salt. Remove from heat. Transfer to a blender. Add chipotle. Blend until smooth. Strain. Set aside.
  • For the green sauce: Heat a skillet over medium heat with oil. Cook tomatillos, cuaresmeño chiles, white onion, garlic, and epazote until tomatillos turn color. Add chicken broth. Cook until reduced by half. Transfer to a blender. Add cilantro, salt, and pepper. Blend until smooth.
  • Heat a skillet over medium heat with oil. Fry tortillas slightly. Remove and place on paper towels to remove excess oil.
  • For the enchiladas: On a chopping board, stuff tortillas with shredded chicken. Fold and place on a baking dish. Spoon red sauce over one third. Spoon cream and sprinkle Oaxaca cheese over another third. Spoon green sauce over the last third.
  • Bake for 10 minutes or until cheese melts. Remove from the oven. Garnish tricolor enchiladas with cilantro and onion and serve.

Nutritional information

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