How to make Enchiladas. Views Club I’m happy to share this recipe with you. Please make it comfortable for your home. Lots of love, Stephanie
* comments are disabled because some people don’t mind their manners. If your mother makes better enchiladas please use her recipe. This recipe is authentic to me*
Enchilada recipe –
Chili Powder (Views Chili Powder- )
Knorr Chicken Bouillion
Cheese (I used Mexican Blend)
Sour cream or cream fresca
Queso Fresco or panela (Optional)
1/2 Cup Chili Powder
3-4 Cups Water1/2 Can Tomato Sauce (I used Hunts)
2 1/2 Teaspoons of Knorr Chicken Bouillion (Please adjust to your liking- Start with 1 1/2 Teaspoons the add slowly)
This amount of chili is good for up to 5-6 cups of water. Cook the chili for about 10 minutes on medium low. Keep it on a low or simmer heat until ready to assemble the enchiladas
* Please make sure to cook the chili in oil for about 1-2 minutes on low heat before you add the water
* You may use fresh chicken broth instead of knorr chicken bouillon and water blend (The can of chicken broth might not give the flavor needed)
Cover your chicken with water. Add half a yellow or white onion and 1/4 of salt. Boil for 30-40 Minutes. Then you can begin to shred the chicken.
I used chicken and half cup fresh white onion for the filling of the tortilla
Bake at 380 degrees for 30-40 minutes
I baked the enchiladas for 20 minutes covered with foil. After 20 minutes I took the foil off and naked for another 10 minutes. The cook time will depend on your oven.
The tortillas I used are made fresh at my local mexican market. I think Mission will hold well. Use what you have available.
I serve with a side of Mexican rice and beans . I topped the enchiladas with lettuce, green onions, creama fresca, and panela cheese.
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