Chicken Enchiladas con Rajitas 

My mother in law taught me how to make this yesterday and my life has changed! This is a great recipe if you have leftover chicken, or rotisserie chicken. It can even be made vegetarian using cheese in place of chicken! It’s delicious both ways! Oh and it’s definitely healthier than eating from a restaurant, or using canned sauce. The sauce texture isn’t really smooth, but personally I like it better. Flavor is on point and you know it’s all from real food.


img_0291-1INGREDIENTS for Sauce: 

3 Roma tomatoes

3 garlic cloves

1/2 onion



Pinch cumin


Roast tomatoes and onion and blend–don’t peel the skin of the tomatoes before. Add the garlic, salt, pepper, cumin and blend with the tomatoes. Once everything is blended, pour into the pan and warm. You will use this when ready to prepare tortillas.

In a separate pan, boil 1/2 cup oil on medium heat. This should be enough oil to fry tortillas. When oil is boiling, gently slide the tortilla into oil and flip until both sides are to desired crispy-ness.

Transfer tortilla into the sauce and cover both sides. You don’t have to use too much sauce because the tortillas will have enough flavor. You can decide how much sauce you’d like. Design your dish to your liking!

CAUTION! Be sure you use 2 different tongs- one for the sauce and one for the oil. If you put the tongs you used for the sauce into the pan of boiling oil, the oil could pop back up and splash you. Hot oil in your eyes, face, or on your skin ain’t cool. So be careful! ALSO if you have left over oil, which you probably will, save it and use it for something else! No point in wasting!

Once tortillas are prepared, place chicken already cooked and shredded inside and roll it! For the chicken, you can shred and warm up in a pan using a little of the sauce to give them more flavor. I highly recommend this!

To serve, cover with toppings of choice like lettuce and sliced bell pepper. Maybe even some queso fresco, or queso cotija.

INGREDIENTS for Rajitas: 

2 poblano chiles

1/2 onion


Roast poblanos on the stove. Once roasted, putchiles in a bag and let them sweat. Peel the skin, slice and remove seeds. Put into pan with sliced onion with a just a drop of olive oil. Turn off the pan when onions are ready and add crema (sour cream) of choice. Mix in the warm pan and use as a side dish.

¡Buen provecho!

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