Chicken Enchiladas

Chicken enchiladas are a true favorite in our family and a good example of the richness and tastiness of the Mexican cuisine.


Presented by C&S from LOOKINGatCOOKING


Preparation time: 40 minutes 
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Cooking time: 75 to 90 minutes
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Resting time: 0 minutes
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Total time needed: 2H10minutes
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Difficulty: easy


Ingredients


Ingredients for Chicken enchilada recipe
  • 700 gram skinless chicken breasts
  • 1 onion, chopped
  • 3 cloves of garlic
  • 400ml tomato puree
  • 300gram fresh ripe tomatoes, chopped
  • 1 cup of grated cheddar cheese
  • Olive oil
  • Salt and pepper to taste
  • 1 tsp. coriander seeds, crushed
  • 1 tsp. marjoram
  • 2 tsp. Mexican spice, (If you cant get it use Portuguese chicken spice instead)
  • 1.5 tsp. jeera (cumin) powder
  • 250ml fresh corn kernels
  • 1 tsp. dry ground chili (Cayenne)
  • 250ml sour cream or replace with 125ml fresh cream and 125ml Amazi (fermented milk)

Directions
for
chicken enchiladas recipe

  • Heat oil, spice chicken breasts with salt, pepper and some of the Mexican spice and brown them in the pan on both sides for about 7 to 8 minutes.
  • Cut onion into slices and dice the garlic
  • Remove the chicken from the pan and place it on a plate for a few minutes to cool down a little
  • Add onions and garlic to the pan and sauté them till they are golden brown, stir occasionally.
  • Add the corn kernels and cook for one minute.
  • Tear the chicken meat into small pieces and add it to the pan.
  • Than add the tomato puree and remaining spices except the marjoram. Mix everything well and allow it to simmer for about 15 minutes.
  • Sprinkle a tablespoon of flower over the chicken mix and gently stir it.
  • Let it simmer for another 3 minutes and than take it of the stove.
  • On a working board place one tortilla at a time and use a tablespoon to cover the surface of it with a thin layer of Enchilada sauce
  • Then add about 100ml of the chicken mix onto the middle of the tortilla and fold it over, closing both ends as well.
  • Place 8 tortillas in a baking form or casserole and cover them with left enchilada sauce and cheese.
  • Heat the oven to 180 degrees Celsius / 356 Fahrenheit, place the baking dish in the middle rack of the oven and bake the tortillas for about 15 minutes
  • After 15 minutes remove them from the oven and cover with some sour cream, tomatoes and fresh coriander leaves

Serve with steamed rice or some fresh rolls.


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Try this spicy Indian Madras chicken curry


Algerian Coriander chicken recipe

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