Chicken enchiladas (enchiladas) - tortillas with chicken, another delicious and popular one Mexican cuisine recipe.
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 local people served them food wrapped in corn tortillas.
There are many variations of this recipe. The filling around which the tortillas are wrapped includes 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 (increase or decrease) depending on your taste and your household. Mexicans are known for eating very spicy and hot food! The recipe has been tried many times!
Chicken enchiladas - tortillas with chicken - Recipes and Cookbook online
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 local people served them food wrapped in corn tortillas.
- 500 g chicken breast (fillet)
- 2 teaspoons cumin (powdered)
- 2 teaspoons garlic (powdered)
- 2 cloves garlic (finely chopped)
- 1 teaspoon Mexican mix (seasoning)
- 1 red onion (chopped)
- 125 g of sweet corn
- 1 green hot pepper (seedless, roughly chopped)
- 1 piece red hot pepper (seedless, finely chopped)
- 800 g tomato juice (thick)
- 16 pieces of tortilla (small)
- 125 g cheddar cheese (or any cheese)
- so
- beaver
- landing
Attachment and decoration
- sour cream
- parsley (chopped)
- tomatoes (chopped)
- 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 enchiladas for 15-20 minutes. Serve the enchiladas warm, garnished with chopped parsley leaves, with a side of sour cream and chopped tomatoes.
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