Chicken enchilada is a type of enchilada that is served with chicken meat. Enchiladas are tortillas made with corn or flour and are served with a variety of meats or beans, more popularly with chicken, minced meat and refried beans. The original enchiladas were developed in Mexico and were first made of corn. Its development dates back to before 1831 when it made its first appearance in the first ever Mexican cookbook.
Chicken enchilada recipe
- casserole dish
- large knife
- 3 whole, boneless skinless chicken thighs
- 4 large tortilla skins
- 1 cup cheddar cheese
- 1 cup mozzarella cheese
- 1 large onion
- 1 tbsp. butter
- 1 tbsp. salt
- 1 tbsp. black pepper
- 1 tbsp. paprika
- 1 tbsp. cayenne pepper
- 1 tbsp. oregano
- 1 tbsp. adobe dry seasoning
- 2 tbsps. extra virgin olive oil
- 4 tbsps. white vinegar
- 1 cup tomato sauce
- 3 cloves of garlic
- ½ cup of water.
- Wash your chicken breasts with vinegar then water. Drain the water, dice into cubes and then add the dry seasonings (paprika, cayenne pepper, salt, black pepper, oregano, adobe seasoning) to the chicken.
- Place the skillet on the burner on medium heat.
- When heated pour the olive oil in the pan and add the chicken. Cook chicken until the centres of the cubes are no longer pink.
- Chop onions and garlic.
- Remove the chicken from the pan and add chopped seasonings (onion and garlic) to the skillet, cook until the onions are translucent.
- Add you tomato sauce and water and simmer until the sauce is reduced.
- When the sauce is sufficiently reduced remove half of it to a bowl and to the remaining half, add the chicken. Remove the pan from the heat.
- Grease your casserole dish and pre heat the oven to 350?C.
- Lay the tortillas individually and place the chicken in tomato sauce misture in the centres of each tortilla. Do not put too much.
- Add the cheddar cheese on top of the chicken a wrap the tortillas, placing them into the casserole dish.
- When all the tortillas are placed into the casserole dish place the rest of the sauce (in the bowl) on top of it along with the mozzarella cheese.
- Bake at 350?C for 25 minutes or until sauce is bubbling and the cheese has formed a melted crust.
Substitutions to the recipe
- For a crunchier chicken enchilada, fry the chicken in a breaded batter and make the sauce separate.
- For a spicier meal add jalapeno peppers. These pair well with tomato sauce and cheese and also give a bit of crunch. If using jalapeno peppers it is best paired with Monterey jack cheese.
- For a lighter tasting enchilada, make your own tomato sauce. Boil the tomatoes and use honey and vinegar. This takes away from the sugars and preservatives in ready-made tomato sauces.
- This meal can be made in parts, if you do not have enough time to make it in one go, make the sauce in advance. If frozen the sauce can last for up to 1 month in your freezer.
- Adding your own flare is encouraged.