Knorr Enchiladas Suisas

Ancho (Ahn-cho) Chile (Capsicum Annum) means Wide Chile Pepper. This chile ranges from 3 – 4 on a heat scale of 1 to 10. An Ancho is the dried form of a Poblano Pepper and often is mislabeled as a Pasilla or Mulato Pepper. Anchos have sweet fruity flavor with hints of cherry, prune, and fig. Anchos, combined with the Pasilla and Guajillo, form the Holy Trinity of chiles used to prepare the traditional mole sauces. Scoville heat units are 1,000 to 3,000.

Suggested Use:
Anchos are great in salsa, soups, enchilada and any sauce needing mild heat and chile flavor. Chopped, pureed or ground, they can be added directly to your recipes.

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1 large dried ancho chili pepper, stems removed and seeded
2 cups shredded or diced cooked chicken
1 large onion, roasted or grilled and chopped
2 cups shredded queso blanco or shredded jack cheese (about 8 oz)
2 Tbsp PLUS 1/2 cup vegetable oil
2 cloves garlic, finely chopped
1 can (26 oz) whole peeled tomatoes, undrained and chopped
3 Tbsp Knorr Reduced Sodium Chicken flavor bouillon
1/2 cup Mexicana crema or sour cream
12 corn tortillas


Pour boiling water over chili cover and let stand 20 minutes or until softened. Remove from liquid, discarding liquid. Chop and set aside.

Heat 2 tablespoons oil in a large skillet over medium heat and cook 1/2 of the onion about 4 minutes or until tender, stirring occasionally. Add chili and garlic and cook 30 seconds. Add tomatoes and Knorr® Reduced Sodium Chicken flavor Bouillon and bring to a boil. Reduce heat and simmer covered 10 minutes.

Process tomato mixture in food processor or blender in batches. Stir in sour cream.

Combine chicken, remaining onion and 1 cup cheese in a bowl set aside. Preheat oven to 375°F.

Heat remaining 1/2 cup oil in medium skillet over medium-high heat. Fry tortillas, one at a time, about 10 seconds to soften drain on paper towels. Spread 1/2 cup tomato sauce in a 13 X 9-inch glass baking dish. Dip tortillas in tomato sauce, then evenly fill with chicken mixture. Roll up and arrange seam side down in prepared baking dish. Pour remaining sauce over enchiladas and sprinkle with remaining 1 cup cheese. Bake for 20 minutes or until cheese is melted.

Serves 6.