Mexican recipes
Chicken enchiladas (with an ancho chile marinade)
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35 min
Serves 4
Mexican
Ingredients
- For the marinade For the marinade
- 1 (2 ounce) package dried ancho chiles 1 (2 ounce) package dried ancho chiles
- 1 tsp black pepper 4.9 ml black pepper
- 2 tsp cumin powder 9.9 ml cumin powder
- 2 tbsp fresh oregano (chopped) 30 ml fresh oregano (chopped)
- 6 clove garlic 6 clove garlic
- 1/2 red onion, quartered 1/2 red onion, quartered
- 1/4 cup vegetable oil 60 ml vegetable oil
- 4 chicken breasts, skinned and boned 4 chicken breasts, skinned and boned
- 4 large (12 inch) flour tortillas 4 large (12 inch) flour tortillas
- 2 cup grated cheddar or Monterrey Jack cheese 480 ml grated cheddar or Monterrey Jack cheese
- Enchilada sauce Enchilada sauce
- 1 medium onion, finely chopped 1 medium onion, finely chopped
Method
Prepare the marinade
Soak dry the dried chilies overnight in water, until soft. Remove the seeds and add them, together with the rest of the ingredients in a food processor. Puree until you get a smooth paste.
Marinate the chicken
Pour the paste into a bowl large enough to hold the 4 chicken breasts. Add the chicken breasts and toss well, until they are covered in the paste. Cover with plastic wrap and refrigerate for at least 6 hours (better overnight).
Cook the chicken
In a skillet or frying pan over medium heat add 2 to 3 tablespoons of vegetable oil and cook the marinated chicken for 5 to 6 minutes on each side, or until cooked through.
When the chicken is cool enough to handle, cut it in 1/3 inch thick slices.
Assemble the enchiladas
On a flour tortilla, spoon 1/4th of the chicken mixture. Top with 1 to 2 tablespoons of the enchilada sauce, 1/4 cup of the grated cheese and about 1 tablespoon of onion. Roll up the tortilla and place it seam side down in an oven safe pan. Repeat the process for the remaining 3 tortillas.
Spoon a bit more of the enchilada sauce over the tortillas and top with more grated cheese.
Bake in hot oven (375 F) for 10 to 12 minutes, or until the cheese melts and browns slightly.
Serve with guacamole, lettuce, chopped tomatoes, salsa or your favorite Mexican condiments.
Soak dry the dried chilies overnight in water, until soft. Remove the seeds and add them, together with the rest of the ingredients in a food processor. Puree until you get a smooth paste.
Marinate the chicken
Pour the paste into a bowl large enough to hold the 4 chicken breasts. Add the chicken breasts and toss well, until they are covered in the paste. Cover with plastic wrap and refrigerate for at least 6 hours (better overnight).
Cook the chicken
In a skillet or frying pan over medium heat add 2 to 3 tablespoons of vegetable oil and cook the marinated chicken for 5 to 6 minutes on each side, or until cooked through.
When the chicken is cool enough to handle, cut it in 1/3 inch thick slices.
Assemble the enchiladas
On a flour tortilla, spoon 1/4th of the chicken mixture. Top with 1 to 2 tablespoons of the enchilada sauce, 1/4 cup of the grated cheese and about 1 tablespoon of onion. Roll up the tortilla and place it seam side down in an oven safe pan. Repeat the process for the remaining 3 tortillas.
Spoon a bit more of the enchilada sauce over the tortillas and top with more grated cheese.
Bake in hot oven (375 F) for 10 to 12 minutes, or until the cheese melts and browns slightly.
Serve with guacamole, lettuce, chopped tomatoes, salsa or your favorite Mexican condiments.
Comments (1)
Justin
Feb 17, 2012
Bland tasting. Needs a good hit of taco seasoning or something to get the chicken tasting good. The Adobo is good but a bitter plain taste.
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