Chicken Enchiladas (Enchiladas de Pollo)

What is Enchiladas?

Enchiladas originated in Mexico, where the practice of rolling tortillas around other food dates back at least to Mayan times. An enchilada is a tortilla rolled around a filling and covered with a chili pepper sauce. Enchiladas can be filled with a variety of ingredients, including meat, cheese, beans, potatoes, vegetables, seafood or combinations.

Here is my variation of Enchilada with Chicken (Enchiladas de Pollo) recipe:

Ingredients:

  • 1 1/2 pounds skinless boneless chicken breast
  • 8 flour tortillas
  • 1 cup mexican blend cheeses (or to your taste)
  • 1 red onion, chopped
  • 2 tsp cumin powder
  • 2 tsp garlic powder
  • 1 tbsp minced garlic
  • 1 cup frozen corn
  • 1 tomato, chopped
  • 1 can enchilada sauce
  • 3 tbsp vegetable oil
  • Salt and pepper (to your taste)
  • Whole green chopped chilies (to your taste)

Directions:

Heat up a large saute pan with oil and add chicken to it. Season chicken with salt, pepper, cumin, and garlic powder. Cook the chicken until it is brown on both sides. Remove chicken to a platter, and allow it to cool. Once cooled off, shred the chicken breast apart into small strips.

In the same pan that you browned the chicken, saute onion and garlic until tender and picks up all the leftover seasonings. Add corn and chilies. Stir well to combine. Add chopped tomatoes, saute 1 minute. Now add the shredded chicken back into the pan and combine well with vegetables.

Microwave tortillas for 30 seconds to soften them. Coat the bottom of 13 by 9-inch baking tray with 2-3 spoon of enchilada sauce. Spoon about 1/4th cup of chicken mixture in each tortilla. Fold the tortilla so that it is tightly wrapped and fillings are not visible. Place enchiladas in baking tray with seam side down. Top with remaining enchilada sauce and cheese.

Bake for 15 minutes in a preheated 350 degree oven. Once the cheese melts, Enchilada is ready to be served. You can garnish Enchilada with cilantro,  sour cream, and chopped tomatoes to add the professional touch. Enchiladas are best serve with Spanish rice and beans.

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Author:Sunita

Sunita has been passonate about cooking since she was about seven years old. Trying new and fusion recipe (mixing western receipes with eastern spices) has been her hobby. This site is an ongoing collection of her experimented and proven recipes. Catch up with Sunita at Google+.

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