Enchiladas Michoacanas
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Yield:
15-20 enchiladas
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Total Time:
35 mins
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Prep Time:
15 mins
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Cook Time:
20 mins
Ingredients
Enchilada Sauce
- 8 guajillo peppers
- 2 garlic cloves
- 1 cup water
- Salt to taste
Other Ingredients
- 15-20 corn tortillas
- 2 tbsp Mazola® Corn Oil
- Shredded lettuce or cabbage
- Sliced pickled onions in oregano
- Sliced tomatoes
- Sliced avocados
- Cotija or queso fresco (reduced fat)
- Salsa of choice
Main Protein
- 16 oz cooked, shredded chicken
- 16 oz shredded tofu as a vegetarian option!
- 2 garlic cloves, minced
- 1/4 onion, diced
- 2 tomatoes, diced
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp Mazola® Corn Oil
- Salt to taste
Instructions
- Take the stems and seeds off the guajillo peppers.
- Soak guajillo peppers in hot water for 30 minutes.
- Add to a blender along with water, garlic, and salt. Blend until smooth. Pour into a shallow bowl and set aside.
- Turn a pan on medium heat and add Mazola® Corn Oil.
- Once the oil is hot, add onion, tomato, and garlic. Cook for 7-8 minutes or until it is cooked through. Season with a little salt.
- Add in the cooked shredded chicken and mix it into the pan with the tomatoes, onions, and garlic until well incorporated. Cook for 2-3 minutes, taste and adjust salt if needed.
Assemble Enchiladas
- Turn a large pan on medium-high heat and add a few tablespoons of Mazola® Corn Oil.
- Submerge each tortilla in the enchilada sauce. Flip to coat the tortilla on each side.
- Add the tortilla to the hot oil for 5 seconds and then flip it immediately to the other side.
- Add two spoonfuls of chicken filling and roll it up slowly with a spatula or tongs.
- Cook each enchilada for about a minute until slightly golden, and remove.
- Repeat steps 7 and 8 until all tortillas are made. Add extra Mazola® Corn Oil to the pan as needed. Once they’re all prepped, add your toppings and enjoy.
Recipe by Anna Rios of @healthysimpleyum
