Chicken Enchiladas Ingredients
- Chicken fillet 3 pcs
- Bow 1 pc
- Garlic 4 pcs
- Tortilla (corn tortillas) 6-8 pcs
- Lime 2 pcs
- Chicken broth 100 ml
- Greens 1 bunch or to taste
- Vegetable oil for frying
- Caraway seeds 1 teaspoon
- Ground red pepper 1 tbsp. a spoon
- Coriander 0.5 tsp
- Cheese 200 g or to taste
- Spicy tomato sauce 250 g or to taste
- Ground black pepper 0.5 teaspoon
- Salt 1.5 tsp or to taste
- Main ingredients: Onion, Garlic, Chicken, Cheese, Greens
- World CuisineMexican Cuisine
Frying pan, Bakeware, Knife, Saucepan, Cooker, Oven, Cutting board, Plates, Paper kitchen towels or napkins, Grater
Cooking chicken enchiladas:
Step 1: Prepare the chicken.
Chicken for our dish can simply be boiled in water, but vegetables, herbs and, of course, spices will help to give it the true flavor of Mexican cuisine. So, peel the onions and garlic from the husks, rinse under running water and put them on a cutting board. Grind the onion into a cube, and garlic into small pieces of arbitrary shape. We shift the slices into separate plates. Next, wash the greens under running water, shake over the sink and finely chop with a sharp knife.
We turn on the medium heat on the stove, pour a little vegetable oil into the pan and wait for it to warm up. Then we spread the onion, and with constant stirring with a kitchen spatula, fry for about 5 minutes. Then add cumin, paprika, coriander and garlic. Mix thoroughly until smooth and fry for another 2 minutes. Pour the chicken stock, mix again, simmer for about a minute and set the pan aside.
We wash the chicken fillet under cold running water, wipe it with paper kitchen towels or napkins, sprinkle with salt, black pepper. We put the fillet in a pan and put it on the stove (we do not turn on the fire yet).
We wash the limes under running water, cut in half and sprinkle the chicken with freshly squeezed citrus juice. Then sprinkle it with herbs and lay the aromatic roast on top.
Turn on the fire to the very minimum, cover the pan with a lid and leave to cook for 3 to 4 hours until fully cooked.
Step 2: Grind the cheese.
Step 3: We form the dish.
After the chicken is cooked, we take it out of the pan onto a cutting board, using a fork and knife, tear the meat into pieces of arbitrary shape measuring approximately 3-5 cm.
We turn to corn tortillas - tortilla. To roll cakes into roll (tubes), they need to be slightly warmed up. A microwave oven will help us with this (we heat it for about 20-30 seconds).
So, we spread the chicken on the heated tortillas, sprinkle with cheese, connect the edges into a roll and lay in the baking dish with the seam down.
Step 4: Bake Enchiladas.Preheat the oven to 180 - 190 degrees.
Lubricate the stuffed tubes with tomato sauce, sprinkle with the remaining cheese and put in the oven. Bake the dish for 20 - 25 minutes. The cheese should melt, boil and cover with a golden crust.
We take out the finished enchiladas from the oven, put on the stove and leave it in shape for 1 - 2 minutes.
Step 5: Serve the chicken enchiladas.With a spatula, carefully place the dish on plates, decorate with herbs and serve hot for the second. As a complement, you can use mayonnaise or sour cream. All our Mexican dish is ready!
Enjoy your meal!
- Onions and garlic can be fried with other aromatic spices to taste, as well as vary their amount.
- Tomato sauce for enchiladas can be prepared at home.
- Traditionally, cilantro is used as greens, but not everyone likes it, so you can replace it with the usual parsley.