Chicken Enchiladas
Ingredients
- 500 gWhite chicken (sliced into strips)
- 8 pcSoft tortilla (for filling), made from corn (whole)
- 400 mlTomato juice
- 150 gCheddar cheese (grated)
- 1 pcOnion (finely diced)
- 2 pcGarlic (minced)
- 30 gUnsalted butter
- 30 gWheat flour
- 100 mlCream
- 1 tbspLime juice
- 1 tspCumin ground
- 1 tspHot pepper en poudre
- 1 tspSmoked paprika
- 2 tbspSunflower oil
- 1 pcFresh cilantro (leaves picked)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 tbspMexican chili powder
Method
Soft tortillas soaked in a spicy tomato sauce, hiding ultra-tender shredded chicken. The melted cheese forms a golden crust that stretches with every forkful.
- 1
Sear the chicken in a pan with sunflower oil until golden brown. The meat should remain juicy in the center so it doesn't dry out in the oven.
- 2
Sauté the onion and garlic. Add the butter and flour to form a blond roux, then pour in the tomato juice, chili powder, and other spices. The sauce should thicken until it coats the back of a spoon.
- 3
Shred the chicken using two forks. Mix with a little sauce and lime juice so the filling is very moist.
- 4
Dip each tortilla in the hot sauce to soften it. Fill with chicken, roll tightly, and place in a baking dish coated with sauce.
- 5
Cover with the remaining sauce, cream, and cheddar. Bake until the cheese is gratinated and the sauce is bubbling at the edges.
Frequently asked questions
How do you get this dish right?
- Don't overcook the chicken at first; it finishes tenderizing in the sauce in the oven.
- Dipping the tortillas in the hot sauce before rolling prevents them from breaking.
How long does this dish keep?
Keeps for 3 days in the fridge in an airtight container. The flavors blend even better the next day.
