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.




Return to the Home page


Try this spicy Indian Madras chicken curry


Algerian Coriander chicken recipe


History of Mexican Food

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