The Hispanic grocery, Avanza, in Midtown caters to Latino and Asian customers. They display a huge array of beans, rice and peppers along with corn to grind for tortillas and a vast selection of prepared Mexican specialities. I need a jar of "Sofrito" paste for the recipe and a few dried Ancho Chiles. They were more than happy to oblige my fantasy. Ever since we went to Nettie's in (deep) South Omaha, I have been craving her enchiladas with that dark red, dry coating on the tortilla and piquant sauce.
I found a recipe that had to be translated so I figured that had to be authentic. Just to make sure I checked a dozen other recipes to validate the ingredients. I did not use chicken in my enchiladas but this is the original recipe from
- 8 dried ancho chiles, rehydrated in hot water, drained and seeded
- 1 1/2 cups water
- 2 packets (3.98 ounces each) MAGGI Sofrito Seasoning Paste (tomato, garlic, onion)
- 1 1/2 MAGGI Chicken Flavor Bouillon Tablets, dissolved in 1/2 cup hot water
- 1 teaspoon oregano
- 2 tablespoons vegetable oil
- 16 medium corn tortillas
- 2 cups shredded, cooked chicken breast meat
- 2 1/2 cups (10 ounces) crumbled Mexican panela cheese, divided
- NESTLÉ Media Crema
- Thinly sliced onion
- PREHEAT oven to 350° F.
- PLACE chiles, water, sofrito, dissolved bouillon and oregano in blender; cover. Blend until smooth. Pour sauce in large bowl; set aside.
- HEAT oil in large skillet. Fry tortillas one at a time for 2 to 3 seconds to soften. Drain tortillas on paper towels. Dip tortillas in chile sauce; fill evenly with shredded chicken and 2 cups cheese. Roll filled tortillas and arrange in large baking dish.
- BAKE for 15 minutes or until heated through and bubbly. Serve topped with media crema, sliced onions and radishes.