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mexican

Cheese and Chile Enchiladas with Guajillo Sauce and Lettuce

This baked dish pairs monterey jack cheese, shredded with dried guajillo chile, stemmed and seeded, romaine lettuce, shredded and corn tortillas. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

300 kcal 2000 kcal
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Estimated macros per portion

30 g Protein
41 g Carbohydrates
41 g Fat
6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 3 piece (72g) corn tortillas 157 kcal
  • 88g monterey jack cheese, shredded 354 kcal
  • 14g dried guajillo chile, stemmed and seeded 6 kcal
  • 236g chicken broth, low sodium 14 kcal
  • 6g garlic, minced 9 kcal
  • 10g apple cider vinegar 2 kcal
  • 59g romaine lettuce, shredded 9 kcal
  • 29g red onion, thinly sliced 12 kcal
  • 10g vegetable oil 88 kcal
  • 3g kosher salt 0 kcal

Cooking instructions

  1. dried guajillo chile
    Toast guajillo chile in a dry skillet 20 seconds per side. Soak in hot water 10 minutes, then drain.
  2. dried guajillo chilechicken brothgarlicapple cider vinegarkosher salt
    Blend chile with broth, garlic, vinegar, and a pinch of salt until smooth. Simmer the sauce 5 minutes to thicken slightly.
  3. corn tortillas
    Warm tortillas briefly in a dry skillet to make them pliable.
  4. corn tortillasmonterey jack cheese
    Fill tortillas with shredded cheese, roll, and place seam-side down in a small baking dish. Pour sauce over the top.
  5. romaine lettucered onion
    Bake at 400 F for 10 to 12 minutes until bubbly. Serve with shredded lettuce and red onion on top.

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