Directions
- 1Boil the chiles guajillos, garlic cloves, and chiles de árbol until soft (approx 10 min)
- 2Blend the softened chiles with half a cup of water
- 3Strain the blended mixture
- 4Add two pinches of salt to the strained mixture
- 5Fry the tortillas for 2-3 seconds on each side
- 6Dip each tortilla in the chile sauce, tapping off excess
- 7Fill each tortilla with chicken and roll tightly
- 8Place the filled tortillas in a baking dish
- 9Drizzle the remaining chile sauce over the tortillas
- 10Top with shredded cheese
- 11Broil at 400 for 5-8 minutes, or until cheese is bubbly
- 12Serve with rice and crema mexicana
Ingredients
- 10 chiles guajillos
- 2 garlic cloves
- 4 chiles de árbol
- 0.5 cup water
- 2 pinches salt
- 3 oil
- 10 corn tortillas
- 1 container shredded rotisserie chicken
- 1 cup shredded cheese
- 1 container crema mexicana
Equipment
blendersaucepanfrying panbaking dish
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