Easy Boulders Enchilada Recipe
Recreate Colorado's famous Boulders enchiladas with authentic homemade sauce and perfectly tender tortillas.
Print Pin Servings: 8
Calories: 380kcal
Cost: 30$
Equipment
- 1 Baking dish (13x9 inch)
- 1 Blender (High-powered)
- 1 Large skillet (For tortillas)
- 1 Sauce pot (Heavy-bottom)
- 1 Strainer (Fine mesh1)
- 1 Tongs ( For dipping)
- 1 Measuring set (Cups and spoons)
Ingredients
- 12 whole corn tortillas - Fresh
- 3 cups chicken - Shredded
- 2 cups Monterey Jack - Shredded
- 1 medium white onion - Diced
- 1 cup queso fresco - Crumbled
- ½ cup black olives - Sliced
- ¼ cup cilantro - Fresh chopped
Sauce:
- 4 whole guajillo chilies - Dried
- 3 whole ancho chilies - Dried
- 4 cloves garlic - Minced
- 1 can fire-roasted tomatoes - 14.5 oz
- 2 cups chicken broth
- 1 tablespoon ground cumin
- 1 tablespoon Mexican oregano
Instructions
Step 1: Make Sauce
- Toast dried chilies
- Soak in hot water
- Blend with other ingredients
- Strain and simmer
Step 2: Prepare Tortilla
- Quick fry in oil
- Dip in warm sauce
- Set aside
Step 3: Assemble
- Mix filling
- Roll enchiladas
- Place in baking dish
- Top with sauce and cheese
Step 4: Bake
- Cover with foil
- Bake at 375°F for 25 minutes
- Uncover and add cheese
- Bake 10 more minutes
Nutrition
Serving: 250g | Calories: 380kcal (19%) | Carbohydrates: 28g (9%) | Protein: 24g (48%) | Fat: 22g (34%) | Saturated Fat: 10g (63%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 65mg (22%) | Sodium: 780mg (34%) | Potassium: 450mg (13%) | Fiber: 4g (17%) | Sugar: 3g (3%) | Vitamin A: 1200IU (24%) | Vitamin C: 8mg (10%) | Calcium: 320mg (32%) | Iron: 3mg (17%)