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22/5/14

Chicken enchiladas


Chicken enchiladas

Chicken enchiladas


Chicken enchiladas   (Spanish version here)

Ingredients (4-6 servings)

600 g skinless chicken breasts
½ medium onion, diced
1 jalapeno pepper, sliced
8 flour tortillas
300 g grated cheese
1 avocado
1 small can of sweet corn
200 g sour cream
Salt to taste
Green onion or parsley to garnish
Extra virgin olive oil
Tabasco or sriracha sauce if you like it spicy.

Ingredients

Enchilada sauce

1 kg ripe tomatoes
1 medium onion, diced (200 g)
2 cloves of garlic, minced
2 jalapenos, diced
Chili flakes and cumin to taste
Salt and freshly ground black pepper to taste
Extra virgin olive oil or another vegetable oil

Ingredients

Directions

Cut the chicken into bite-sized chunks.
Heat in a pot some olive oil and add the chicken. Cook until chicken is well done and you can shred it with a fork. Set aside.

Chicken


To prepare the enchilada sauce:

Chop finely the onion, the cloves of garlic and jalapenos.
Peel the tomatoes and cut into small pieces.

Heat over medium heat a good splash of extra virgin olive oil in a pan.
When oil is hot add garlic and onion and when they are golden brown add chopped jalapenos. Stir and add the chopped tomatoes and salt to taste.

Enchilada sauce

Reduce heat to low and cook until thickened, then add freshly ground black pepper, a teaspoon of cumin and some chili flakes.
Taste the sauce and if necessary rectify salt or spicy.
Put in the blender until smooth and set aside.

To prepare the filling  mix the chicken in half the enchilada sauce, and add the diced onion, avocado and sweet corn.
Taste the mixture and if necessary add more salt or tabasco if you like it spicier (hotter).

Mixing


Assembling

Preheat oven to 350 degrees. Spread a baking dish with olive oil.
Spoon some chicken mixture into the center of each tortilla.
Top with sour cream and grated cheese and fold.
Place the tortilla into the baking dish and repeat until all tortillas have been filled.

Assembling

Pour the enchilada sauce over the tortillas, top with grated cheese and place in the oven.

 Chicken enchiladas

Bake until cheese is melted (around 20 minutes).

Baking

Garnish with green onions or parsley, and enjoy!


Chicken enchiladas

Chicken enchiladas


Cooking in English

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