Chicken Enchiladas
Chicken Mexican Simple Recipes Meat Dishes
A Mexican dish made especially with leftover chicken from roasts and a spicy tomato sauce.
I prepared the sauce this time using canned tomatoes, but if it's tomato season you can use only fresh tomatoes. If the sauce seems a bit acidic at the end, you can fix it either with a little sugar or a small cube of butter.
I deviated a bit from the original recipe because it calls for tortilla wraps which are also available in our supermarkets, but they seem a bit sour to me so I used small flatbreads that I split in half to make the rolls thinner. But I promise to learn how to make tortillas at home and execute the recipe properly 😊 And the orange cheddar cheese that should be used is not available here, at least not in Cluj, so I used Gouda, but you can use any cheese.
Ingredients
Filling
leftover cooked chicken meat
or
2 chicken breasts (approx. 400g)
1 small onion
2 garlic cloves
salt, pepper
Tomato Sauce
1 can peeled tomatoes (400g)
3 medium ripe tomatoes
1 onion
2 garlic cloves
salt, pepper
1 tablespoon Mexican spicy seasoning
chili powder (optional)
cheese
3 small flatbreads (or 6 tortillas)
How to prepare chicken enchiladas
- If you don't have ready-cooked chicken meat, finely chop the onion and garlic, and cut the chicken breasts into large slices. Put everything to fry in a tablespoon of oil, seasoning only with salt and pepper. When the chicken is golden on both sides, remove it from the pan and shred it into thin strips. Discard the onion and garlic left in the pan.
- The sauce: finely chop the onion and garlic and sauté until softened. Add the finely chopped tomatoes, crushing the canned ones with a fork. Let it simmer for 5 minutes, it shouldn't reduce too much. Season with salt, pepper and 1 tablespoon of the Mexican seasoning. If you want it spicier, you can add chili powder, half a teaspoon at a time, until it suits your taste.
- I split the flatbreads in half to get thinner sheets, easier to roll.
- I passed each flatbread through the pan with sauce, so they were well coated on both sides. I placed chicken meat at one end and rolled up. I arranged the rolls snugly in a heat-resistant dish and then poured the remaining sauce over them.
* If you want the sauce to be smoother, you can blend it or pass it through a sieve before pouring it over the rolls. - I grated cheese on top and baked for 10 minutes at 200°C, until the cheese melts slightly.
Prepare the chicken
Sauté the onion and garlic
The spicy sauce
Mexican seasoning
Dip the flatbread in sauce
Add chicken and roll up
Rolls in the baking dish
Pour sauce over the rolls
Grate cheese on top
Chicken Enchiladas