Enchiladas originated from Mexico and has grown popular all over the world. Mainly, it is a corn tortilla rolled around a variety of ingredients as filling and covered with sauce. In this recipe, we’ll incorporate chicken meat as filling to our favorite enchilada.
• 1.5 lbs chicken breast (sliced to half)
• 17 corn tortillas
• 2 cups Mexican four-cheese blend (shredded)
• 1 can enchilada sauce
• 1 tbsp corn oil (for saute)
• 1/2 cup corn oil (for tortilla)
• 1 cup yellow onion (chopped)
• 1/2 tbsp garlic (minced)
• 1/2 cup cilantro (chopped for meat filling)
• 1/2 cup cilantro (chopped for garnishing)
• Salt and black pepper to taste
This recipe takes about 1 hour and 15 minutes. Serves 15-17.
Preheat oven to 350 F.
Season chicken breast with black pepper and salt.
Marinate for 15 minutes.
Set a large pan over high heat.
Put corn oil.
Saute onion and garlic for 2-3 minutes.
Add chicken breasts.
Let it cook for 7-8 minutes on each side or until meat is no longer pink.
Pour half of the enchilada sauce.
Sprinkle with black pepper.
Let it cook for 10 minutes.
Remove chicken meat and transfer to a bowl.
Transfer remaining sauce to a separate bowl
Let it cool and set aside.
Blanch corn tortillas over a small amount of heated corn oil.
Place on a plate with tissue to remove oil.
Shred the cooked chicken breasts.
Pour some amount of enchilada sauce and mix.
Add some chopped cilantro and shredded cheese.
Roll the enchiladas.
On a large baking dish, pour some amount of enchilada sauce to cover the bottom and sides.
Place the rolled enchiladas.
Pour the remaining enchilada sauce on top of it.
Add the remaining shredded cheese on top.
Cover with foil.
Let it bake for 35 minutes.
Remove and transfer to a plate.
Serve and enjoy!
Tips and ideas:
Others love to add or use chili sauce for added flavor.
Images – https://www.youtube.com/watch?v=2OLfz-B0rv0