450g Tomatoes, boiled and skinless
1 Garlic clove
2 San Marcos Serranos Chiles
2 Tablespoons vegetable oil
Salt to taste
½ Cup (125ml) thick sour cream at room temperature
250ml Vegetable oil for frying
12 Carmelita Fresh Corn Tortillas (Yellow corn)
11/2 Cups cooked and shredded chicken
1 Cup (250ml) finely chopped white onion
1 Cup (250ml) grated cheddar cheese
1 Can San Marcos Refried Black Beans
In a blender, puree the tomatoes, garlic and chiles until smooth, you’ll have about 2 cups.
Heat the oil in a large skillet and fry the sauce for about 5 minutes, or until it has reduced and thickened. Add the salt. Set aside to cool a little.
Sir the sour cream well into the sauce and just heat it through gently. Do not let the sauce come to a boil after the cream has been added or it will curdle.
Heat the oil in another skillet and fry the tortillas quickly, one by one, without letting them become crispy around the edges.
Preheat the oven to 180oC
Dip the tortillas into the warm sauce, they should be just lightly covered, then put about 2 tablespoons of the shredded chicken across each tortilla and sprinkle it with a little of the onion. Roll the filled tortillas up loosely and set them side by side in an ovenproof dish.
Cover the enchiladas with the remaining sauce and sprinkle with the cheese and remaining onion. Put the dish into the oven and just heat them through for a very short time, no more than 10 minutes. Serve immediately with refried beans at side.
A good alternative would be to use Salsa de Tomate Verde. Eat straight away, like all Enchiladas, they go rather soggy if left to stand around after they are prepared.