How to prepare tortillas with chicken and vegetables? Enchilada (enchiladas) recipe, ingredients and preparation process
Tortillas with chicken and vegetables (enchilada) is a famous recipe of Mexican cuisine. The recipe originated as a custom of wrapping other food in tortillas, which dates back to the Mayan era. There are written records from the time of the Spanish conquistadors that locals served them food wrapped in delicious corn tortillas.
There are many variations of this recipe. The fillings around which the tortillas are wrapped include meat, such as chicken, beef or pork, then seafood, cheese, potatoes, vegetables, or any combination of the aforementioned ingredients. Tortillas (enchiladas) are usually sprinkled or seasoned with cheese, sour cream, lettuce, olives, chopped onions, hot peppers, salsa, or fresh cilantro.
We have prepared an original Mexican recipe for tortillas with chicken and vegetables, but be careful about the amount of hot peppers you add. Adjust the mentioned amount (increase or decrease) depending on your taste and your household. Mexicans are known for eating very spicy and hot food! The recipe has been tested and the attached picture is from our camera.
Tortillas with chicken and vegetables (enchiladas) ingredients:
- chicken breast, fillet, 500 gr
- cumin, powdered, 2 teaspoons
- garlic, powdered, 2 teaspoons
- garlic, finely chopped, 2 cloves
- Mexican mix, seasoning, 1 tsp
- red onion, chopped, 1 head
- sweet corn, 125 gr
- green hot pepper, without seeds, roughly chopped, 1 piece
- red hot pepper, seedless, finely chopped, 1 piece
- tomato juice, thick, 800 gr
- tortillas, small, 16 pieces
- cheddar cheese, 125 gr
- so
- beaver
- landing
- Side dish and decoration: sour cream, chopped parsley, chopped tomatoes
Tortillas with chicken and vegetables (enchiladas) are prepared by:
- Chop the chicken into small pieces. Heat a pan and grease it with a little oil. Simmer the chicken for about 7 minutes. Sprinkle the chicken with cumin powder, garlic powder and Mexican seasoning before flipping. Stew the chicken for another 7 minutes. When the meat is ready, transfer it to a plate to cool.
- In a mixing bowl, add the chicken, and pour the braising sauce over it. Add chopped garlic, chopped red onion, sweet corn and tomato juice. Stir to make the mass even. Let it stand.
- Toast each of the tortillas in a frying pan.
- Fill each of the tortillas with the mass, and place them in a greased baking dish, so that the joint of the tortilla is on the bottom side. If there is any remaining tomato paste and juice, pour it over the folded tortillas. Sprinkle grated cheddar cheese over the tortilla.
- Heat the oven to 180 C. Bake the tortillas (enchiladas) for 15-20 minutes. Serve the enchiladas warm, garnished with chopped parsley leaves, with a side of sour cream and chopped tomatoes.
Read more:
If you are interested in all our recipes, click on the link: RECIPES. Collections of the best recipes of our collaborators can be found in the cook section, if you want to read more, click on the link: COOK. If you want to see our front page, click on the link: RECIPES AND COOK ONLINE homepage. If you want to see all the texts from the Tips category, click on the link: TIPS.
Don't miss a recipe - Recipes and cookbook online on Facebook. Stay tuned, follow the Recipes and Cookbook twitter notifications!
