Name: Queretaro Enchiladas
Prep time: 20 s
Cook time: 35 s
Total time: 55 s
Yield: 16
Cuisine: Mexican
Ingredients: 9 dried ancho chilesseeds and veins removed; 1 cup sliced oniondivided; 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk; 1 can (7.6 fluid ounces) NESTLÉ Media Crema; 2 cloves garlic; 2 teaspoons MAGGI Granulated Chicken Flavor Bouillon; 2 tablespoons canola oil; 16 corn tortillaswarm; 2 cups shredded chicken; 1 cup cooked pinto beans; 2/3 cup crumbled queso fresco; 1 head iceberg lettucechopped

Make It

Step 1

Place dried chiles in a large saucepan with enough water to cover. Boil for 15 minutes or until chiles are soft. Reserve water.

Step 2

Place chiles, 1 cup reserved chile water, ½ cup onion, evaporated milk, media crema, garlic and bouillon in blender; cover. Blend until smooth.

Step 3

Heat oil in large saucepan over medium-low heat. Add sauce; cook, stirring occasionally, for 10 minutes or until heated through.

Step 4

Preheat oven to 350° F.

Step 5

Dip tortillas in sauce one by one. Place them on a separate plate and fill with 2 tablespoons shredded chicken and 1 tablespoon beans. Fold in half; place in 13 x 9-inch baking dish. Repeat with remaining tortillas, chicken and beans. Pour remaining sauce over enchiladas. Sprinkle with cheese.