Chicken Enchiladas in Red Salsa
Enchiladas are a very popular dish in Mexico for family lunches & suppers. This recipe has a basic chicken filling, however there is a huge range of other fillings that could be used. Once you learn the basic technique of putting an enchilada together, get creative & experiment with different fillings & salsas. You will find some people rolling their enchiladas rather than folding them, however for authenticity it is important to note that this transforms the dish from a typical enchilada into an entomajada. Equally enjoyable & delicious.
SPICINESS
SERVES
2
COOKING TIME
30 minutes
Ingredients
- 8 La Tortilleria corn tortillas
- 2 free-range chicken breasts (or use half a pre-cooked BBQ chicken)
- 3 tomatoes
- ½ brown onion, peeled & quartered
- 2 garlic cloves
- 1 tsp stock powder
- Salt, to taste
- Cooking oil
- 2 tbsp sour cream, to serve
Cooking Instructions
- Gently poach the chicken in stock. Once cooked, set aside to cool slightly then shred using two forks. (Time saving tip – Use a good quality pre-roasted BBQ chicken instead).
- To create your red sauce, place tomatoes, onion & garlic in a pot & cover with water & bring to the boil. Boil for approximately 15-20 minutes or until soft.
- Drain the water from the pot & place the contents in a blender with stock powder & blend until smooth. Season to taste.
- Heat enough oil in a hot frying pan to cover the base about ¼ cm. Then place each tortilla individually in the frypan for 8 seconds, flip then repeat. Add extra oil as needed. Drain the tortillas on a paper towel. Next dip the tortillas into the red salsa mixture using tongs, & place on serving plates ready to be filled.
- Spoon shredded chicken mix onto each tortilla & fold in half.
- Pour the red salsa over the top then top with sour cream, crumbled ricotta & sliced avocado. Serve immediately.
¡Buen Provecho!
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