• In a large pot, simmer the chicken in the water with half the onion, garlic and salt for 35 minutes or until fully cooked. Drain, reserving the stock, and set aside. Meanwhile, in another pot cook the potatoes and carrots in boiling salted water for 8 minutes or until tender. Drain and set aside.
• In a small skillet, heat one tablespoon of oil. Add the Oaxaca Cooking Paste and cook, stirring constantly for 2 minutes. Add 1 ½ cups of the reserved stock and cook over medium heat for 5 minutes. If the sauce gets too thick, thin it with some extra stock.
• Heat the remaining 2 tablespoons of oil in a large skillet over medium heat. Dip both sides of the tortilla in the sauce, transfer to the hot oil, fry briefly on both sides and transfer to a plate. Fill tortilla with some queso fresco and roll it up or fold it in half to form an enchilada. Repeat the process for the remaining tortillas. In that same skillet, sauté the chicken thighs on all sides with the carrots and potatoes.
• Place 2 enchiladas, a piece of chicken and a spoonful of the vegetables on each plate. If you have any sauce leftover, pour some on top of each piece of chicken. Garnish the enchiladas with the chopped onion and the remaining queso fresco. Provecho!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (646g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 190 (38%)|
|Amt Per Serving||% DV|
|Total Fat 21.1g||28 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 10.8g|
|Polyunsanturated Fat 5.8g|
|Cholesterol 47.9mg||15 %|
|Sodium 121.3mg||4 %|
|Potassium 1105.4mg||29 %|
|Total Carbohydrate 62.2g||18 %|
|Dietary Fiber 9.1g||36 %|
|Sugars, other 53.1g|
|Protein 17.3g||25 %|
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Calories per serving: 498
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