Ingredients:
6 guajillo chilies
3 pasilla chiles
3 tomatoes
1/4 large onions
3 cloves garlic
1 1/2 cups chicken broth
2 teaspoons vegetable oil
salt
18 corn tortillas
12 ounces cooked chicken breasts, shredded
1 onions, chopped fine
1 cup queso fresco, shredded
1/2 cup cream (optional)
Directions:
Toast the chili peppers; remove the seeds and veins; soak in lukewarm water for 20 minutes.
Roast the tomatoes and peel.
Roast the quarter of onion and garlic.
Put soaked guajillos and pasillas in the blender; add the tomatoes, onion, garlic, and chicken broth; blend until smooth.
Warm up the oil in a frying pan, add the puree and cook for 10-15 minutes on medium heat; season to taste with salt.
Soak each tortilla in the sauce and place on a plate.
Put a little chicken in each tortilla and roll.
Put more sauce on each tortilla, and top with chopped onion and shredded cheese.
If you wish you can add cream and reheat in the oven.
Serve.
Servings: 6
Time preparation: 40 min.
Time total: 50 min.