These straightforward Mexican-style rooster enchiladas are made with juicy rooster thigh meat and rolled into heat corn tortillas with a Mexican cheese mix, inexperienced onions, and jalapeños. I drizzle the baked enchiladas with a fast selfmade cilantro-lime crema and high them with avocado slices. Use store-bought or selfmade crimson enchilada sauce (recipe offered).
Prep Time 10 minutes
Cook dinner Time 40 minutes
Complete Time 50 minutes
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The dietary info on this web site is just an estimate and is offered for comfort and as a courtesy solely. The accuracy of the dietary info for any recipe on this web site shouldn’t be assured. It shouldn’t be used as an alternative choice to knowledgeable nutritionist’s recommendation.
