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
Cooking time: 75 to 90 minutes
Resting time: 0 minutes
Total time needed: 2H10minutes
- 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
- 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)
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
- 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
- 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
- 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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Algerian Coriander chicken recipe
History of Mexican Food
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