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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 840.46 Kcal (3519 kJ) | ||
| Calories from fat | 363.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.36g | 62% | |
|---|---|---|---|
| Cholesterol | 47.01mg | 16% | |
| Sodium | 664.07mg | 28% | |
| Potassium | 476.32mg | 10% | |
| Total Carbs | 93.97g | 31% | |
| Sugars | 41.06g | 164% | |
| Dietary Fiber | 11.15g | 45% | |
| Protein | 24.3g | 49% | |
| Vitamin C | 10.8mg | 18% | |
| Iron | 3.3mg | 18% | |
| Calcium | 217.5mg | 22% | |
| Amount Per 100 g | |||
| Calories | 292.29 Kcal (1224 kJ) | ||
| Calories from fat | 126.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.03g | 62% | |
|---|---|---|---|
| Cholesterol | 16.35mg | 16% | |
| Sodium | 230.94mg | 28% | |
| Potassium | 165.65mg | 10% | |
| Total Carbs | 32.68g | 31% | |
| Sugars | 14.28g | 164% | |
| Dietary Fiber | 3.88g | 45% | |
| Protein | 8.45g | 49% | |
| Vitamin C | 3.8mg | 18% | |
| Iron | 1.2mg | 18% | |
| Calcium | 75.6mg | 22% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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