Ingredients
Quantities for 4 portions
Check ingredients as you prepare them. Changing portions resets the checks.
Method
- Toast the guajillo chiles in a dry pan until fragrant. Blend with garlic, canned tomatoes, cumin and black pepper until smooth.
- Heat olive oil, strain the sauce into the pan, and cook until thick like tomato paste, 5 to 7 minutes. Stir in chicken broth and simmer 10 minutes. Season with salt and sugar.
- Mix some sauce into the shredded chicken. Warm the corn tortillas, fill, and roll into a baking dish coated with sauce.
- Cover with remaining sauce and cheddar. Bake at 180C 10 to 15 minutes until the cheese browns. Scatter onion and cilantro.
Shopping tip
Guajillo is medium in PT. A mix of paprika and chili flakes is a last-resort sauce color. Queijo flamengo or mozzarella for Chihuahua cheese. Chipotle not required here.
Where it fits in your week
Suits a calmer day, or cooking ahead at the weekend.
At the portions as written, there is enough for a second meal.
Based on the cook time and portions the recipe states.
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About this page
The photograph is AI-generated and illustrates the dish. It is not a record of a cook we carried out.
Times, portions and protein per portion are the recipe author's estimates, not laboratory measurements.