Chicken Enchiladas
Ingredients
- 600 gChicken thigh (whole breasts)
- 8 pcSoft tortilla (for filling), made from corn (at room temperature)
- 500 gRound tomato (crushed)
- 150 gCheddar cheese (grated)
- 1 pcOnion (finely chopped)
- 2 pcGarlic (minced)
- 2 tbspExtra virgin olive oil
- 1 pcHot chili pepper (seeded and minced)
- 1 tspCumin ground
- 1 tspSmoked paprika
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 tbspFresh cilantro (chopped for garnish)
- 500 mlChicken broth (prepared from a cube or homemade)
Method
Soft tortillas stuffed with tender shredded chicken, smothered in a smoky spiced tomato sauce. The melted cheese provides a gooey texture and a golden-brown crust straight out of the oven.
- 1
Submerge the chicken in a pot of simmering chicken broth. Cook for about 15 minutes until the meat is firm but still yields to the touch. Remove and let cool slightly.
- 2
Sauté the minced onion and garlic in olive oil. Add the diced round tomatoes, cumin, smoked paprika, chopped chili, and a ladle of chicken broth. Let reduce over low heat until the sauce coats the back of a spoon.
- 3
Shred the chicken using two forks to obtain even strands. Mix half of the tomato sauce with the chicken to bind the filling.
- 4
Fill each tortilla with chicken, roll tightly, and place in a dish. Cover with the remaining sauce and grated cheddar. Bake at 200°C until the cheese is bubbly and golden.
Frequently asked questions
How do you get this dish right?
- Quickly dip the tortillas in the warm sauce before rolling; they will be more pliable and won't crack.
- Shredding by hand is key: a knife breaks the fibers, while forks separate them to better hold the sauce.
How long does this dish keep?
Keeps for 3 days in the refrigerator. To reheat, cover with foil to maintain the moisture of the tortillas.
