Maria’s Enchiladas | Mom’s Best Recipe

We all know Mom knows best. During the month of May, we celebrated all the moms out there with a very special contest. This is one of the memory-filled recipes sent in from grateful sons & daughters from our community 💖 #momsbestmeal

Three plates full of Maria's Enchiladas made with fresh ingredients and served with spicy enchilada sauce, cotija cheese, fresh avocado & more on the side.
Three plates full of Maria's Enchiladas made with fresh ingredients and served with spicy enchilada sauce, cotija cheese, fresh avocado & more on the side.

Maria’s Enchiladas

Prep

5 min

Cook

30 min

Total

35 min

Print Recipe
Yields 5 servings

INGREDIENTS

  • 3 chicken breast
  • 3 carrots peeled
  • 2 potatoes peeled
  • 3 garlic cloves
  • 1 small piece of Chorizo
  • 3 Guajillo chili’s, seeded
  • Mazola vegetable oil
  • 1 pack of soft corn tortillas
  • Salt
  • Toppings:
  • Queso fresco or sour cream
  • Lettuce
  • Tomato
  • Avocado
  • Onion
  • Cucumber slices (optional)

DIRECTIONS

  • Chili mix:
  • 1. Add Guajillo chili’s seeded, half onion, 3 garlic cloves, salt to taste to blender and blend.
  • 2. Boil chicken until tender and shred all of the chicken breast.
  • 3. In a pan with some oil and chorizo (break into small pieces) and a small piece of onion. add the diced carrots and potato, cover until soft.
  • 4. Dip the tortillas in the the mazola oil for 30 seconds and then dip into the chili mixture. (Set aside)
  • 5. Once all tortillas have been mixed, you can add your filling (potatoes, carrots and chicken) and roll them one at a time.
  • Sauce: any left over sauce can be used to add extra spice to your enchilada.

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