Chicken Enchiladas (Enchiladas de Pollo)

Name: Chicken Enchiladas (Enchiladas de Pollo)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 473 milliliters chicken stock; 8 corn tortillas; 4 servings Crema fresca or sour cream; 4 servings Fresh cilantro, chopped; 3 garlic cloves, minced; 1 teaspoons ground cumin; 473 milliliters Monterrey jack cheese; 2 Tbsps olive oil; 4 servings Salsa for garnish; 4 servings Salt and pepper; 946 milliliters cooked and shredded chicken; 946 milliliters chopped tomatoes; 4 servings Vegetable oil

Chicken Enchiladas (Enchiladas de Pollo) might be just the main course you are searching for. This recipe covers 31% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free recipe has 825 calories, 53g of protein, and 53g of fat per serving. This recipe serves 4. From preparation to the plate, this recipe takes approximately 45 minutes. This recipe is typical of Mexican cuisine. Head to the store and pick up chicken stock, ground cumin, chicken, and a few other things to make it today. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert.

Instructions

To make the sauce:In a large fry pan over high heat, warm the olive oil.

Ingredients you will need

Olive Oil

Sauce

Equipment you will use

Frying Pan

Add the garlic and chili and sauté until just golden, 5 to 7 minutes. Stir in the cumin and sauté until fragrant, about 30 seconds more.

Ingredients you will need

Garlic

Chili Pepper

Cumin

Add the tomatoes, salt, pepper and the broth. Stir and cook over medium-low heat for about 15 minutes.In a food processor or blender, process the sauce mixture to a smooth puree, in batches if necessary. Return the puree to the pan and set over medium heat for 5 minutes more & set aside.eat vegetable oil in a large fry pan over medium heat. One at a time, heat the tortillas in the hot pan until softened, about 20 seconds per side.Lightly oil a baking dish large enough to hold 8 enchiladas side by side.

Ingredients you will need

Cooking Oil

Tortilla

Tomato

Pepper

Broth

Sauce

Salt

Equipment you will use

Food Processor

Baking Pan

Blender

Place shredded chicken down the center of a tortilla, sprinkle the filling with 2 Tbs. of the cheese and 2 tablespoons of sauce.

Ingredients you will need

Shredded Chicken

Tortilla

Cheese

Sauce

Roll up the tortilla and place it in the dish, seam side down. Repeat until you have formed all 8 enchiladas.

Ingredients you will need

Tortilla

Roll

Drizzle the reserved sauce over the top of the enchiladas and sprinkle with the remaining cheese.7

Ingredients you will need

Cheese

Sauce

Bake the enchiladas until the filling is bubbling and the cheese is melted and golden, about 20 minutes. Carefully transfer 2 enchiladas to each of the 4 plates, garnish with the sour cream, salsa and fresh cilantro and serve immediately.

Ingredients you will need

Fresh Cilantro

Sour Cream

Cheese

Salsa

Equipment you will use

Oven

Equipment

Ingredients

Servings:

473milliliters

chicken stock 8

corn tortillas 4servings

Crema fresca or sour cream 4servings

Fresh cilantro, chopped 3

garlic cloves, minced 1teaspoons

ground cumin 473milliliters

Monterrey jack cheese 2Tbsps

olive oil 4servings

Salsa for garnish 4servings

Salt and pepper 946milliliters

cooked and shredded chicken 946milliliters

chopped tomatoes 4servings

Vegetable oil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Alexana Revana Vineyard Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 42 dollars per bottle.