Enchiladas de Pollo

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.

• Prep time: 30 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 869
• Protein: 46 g
• Carbs: 68 g
• Fat: 41 g

Ingredients

• 600 g Chicken thigh ( whole breasts )
• 8 piece Soft tortilla (for filling), made from corn ( at room temperature )
• 500 g Round tomato ( crushed )
• 150 g Cheddar cheese ( grated )
• 1 piece Onion ( finely chopped )
• 2 piece Garlic ( minced )
• 2 tbsp Extra virgin olive oil
• 1 piece Hot chili pepper ( seeded and minced )
• 1 tsp Cumin ground
• 1 tsp Smoked paprika
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 tbsp Fresh cilantro optional ( chopped for garnish )
• 500 ml Chicken broth ( prepared from a cube or homemade )

Instructions

1. Poaching the chicken

   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. Tomato sauce reduction

   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. Shredding and binding

   Shred the chicken using two forks to obtain even strands. Mix half of the tomato sauce with the chicken to bind the filling.

4. Assembly and gratin

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the refrigerator. To reheat, cover with foil to maintain the moisture of the tortillas.