Mexican recipes
Easy chicken enchiladas
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65 min
Serves 4 - 6
Mexican
Ingredients
- For the sauce For the sauce
- 1 cup enchilada sauce 240 ml enchilada sauce
- 1/2 cup tomato sauce 120 ml tomato sauce
- 1 1/2 cup chicken broth 360 ml chicken broth
- 1 tbsp cumin powder 15 ml cumin powder
- 1 tbsp chili powder 15 ml chili powder
- 2 clove garlic (minced) 2 clove garlic (minced)
- Salt to taste Salt to taste
- For the chicken For the chicken
- 3 chicken breasts, skinned and boned 3 chicken breasts, skinned and boned
- 1 clove garlic (halved) 1 clove garlic (halved)
- 1 tsp cumin powder 4.9 ml cumin powder
- 1 tsp paprika powder 4.9 ml paprika powder
- Salt and pepper to taste Salt and pepper to taste
- To assemble the enchiladas To assemble the enchiladas
- 16 corn tortillas 16 corn tortillas
- 8 oz sour cream 225 g sour cream
- 1 1/2 cup refried beans 360 ml refried beans
- 2 cup shredded cheese 480 ml shredded cheese
- To serve with To serve with
- Sour cream Sour cream
- Salsa Salsa
Method
Make the sauce
In a bowl over medium low heat add the enchilada sauce, tomato sauce, chicken broth, garlic, cumin, chili and season with salt to taste. Simmer for about 20 minutes.
Cook the chicken
Put the chicken breasts into a cooking pot over medium high heat together with the garlic and spices, cover with water and bring to a boil. Lower heat and simmer for 25 minutes, or until the chicken is cooked through. Remove from the broth and let cool, then shred uing your fingers..
Assemble and bake the enchiladas
Preheast oven to 350 F.
Pour the sauce into a large soucepan (large enough to fit the tortillas). Dip each tortilla into the sauce to make it soft. Fill the tortilla with shredded chicken, refried beans and sour cream and roll it up. Place the tortilla into 13 x 9 inch pan and continue with the remaining tortillas, placing one next to each other. Pour the remaining sauce over the tortillas and top with the grated cheese.
Cover with aluminum foil and bake 30 minutes.
Serve enchiladas with extra sour cream and salsa.
In a bowl over medium low heat add the enchilada sauce, tomato sauce, chicken broth, garlic, cumin, chili and season with salt to taste. Simmer for about 20 minutes.
Cook the chicken
Put the chicken breasts into a cooking pot over medium high heat together with the garlic and spices, cover with water and bring to a boil. Lower heat and simmer for 25 minutes, or until the chicken is cooked through. Remove from the broth and let cool, then shred uing your fingers..
Assemble and bake the enchiladas
Preheast oven to 350 F.
Pour the sauce into a large soucepan (large enough to fit the tortillas). Dip each tortilla into the sauce to make it soft. Fill the tortilla with shredded chicken, refried beans and sour cream and roll it up. Place the tortilla into 13 x 9 inch pan and continue with the remaining tortillas, placing one next to each other. Pour the remaining sauce over the tortillas and top with the grated cheese.
Cover with aluminum foil and bake 30 minutes.
Serve enchiladas with extra sour cream and salsa.
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