UNCOOKED CORN TORTILLAS RECIPES
CHICKEN TORTILLA SOUP – INSTANT POT RECIPES
Provided by Publications International
Prep Time 10 minutes
Cook Time 9 minutes
Yield 4-6 servings
Number Of Ingredients 14
Steps:
- Combine tomatoes, chicken, chiles, broth, onion, garlic, cumin, salt and pepper in the Instant Pot; mix well.
- Secure lid and move pressure release valve to Sealing position. Press Manual; cook at high pressure 9 minutes. When cooking is complete, use natural release for 10 minutes, then release remaining pressure.
- Remove chicken to plate; shred into bite-size pieces when cool enough to handle. Stir into soup.
- Press Sauté; add tortillas and cilantro to soup. Cook and stir 2 minutes or until heated through. Top with cheese, avocado and squeeze of lime juice.
- Serve immediately.
QUESO FRESCO ENCHILADAS RECIPE BY BIANCA SANCHEZ
Enchiladas are a Mexican food staple sure to please the entire family. Spotted on the menus of the best Mexican restaurants and local taquerias everywhere, enchiladas are simple enough to make at home using this easy family recipe.
Total Time 39 minutes59S
Prep Time 19 minutes59S
Cook Time 19 minutes59S
Yield 4
Number Of Ingredients 6
Steps:
- Boil ancho chiles in water with salt until light red and soft.
- Skin as much of the pulp from the pepper as possible.
- Put in the blender with the garlic and a dash of salt.
- Blend at high speed.
- Add water, if necessary, to make the sauce smooth.
- Crumble the queso fresco and chop onions.
- Spread the finished ancho chile sauce on both sides of the uncooked tortillas.
- Pour a teaspoon of olive oil onto a pan and fry each tortilla individually.
- Add additional oil to the pan between tortillas if necessary.
- Fill the fried tortillas with the crumbled cheese and onions to your liking.
- Roll up the enchiladas and serve with sour cream and added cheese on top.
Nutrition Facts : ServingSize 1 serving, Calories 381 calories, SugarContent 2 g, FatContent 19 g, CarbohydrateContent 41 g, CholesterolContent 39 mg, FiberContent 7 g, ProteinContent 16 g, SaturatedFatContent 8 g, SodiumContent 464 mg, TransFatContent 0.5 g
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