Chicken enchiladas
Votes: 1
Enchilada A special Mexican taco dish (filled with tortillas and folded in half). In this variation, fried corn tortillas with a filling, usually chicken, are rolled up and dipped in tomato sauce.
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 452, total fat 23 G., saturated fats G., proteins 27 G., carbohydrates 35 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 452, total fat 23 G., saturated fats G., proteins 27 G., carbohydrates 35 G., fiber G., cholesterol mg, sodium mg, sugar G.
A quick-fix recipe for enchiladas with tomato sauce, baked with Muenster cheese and chicken breasts. The chicken was sautéed with hot chili peppers, garlic, thyme, and onions, then layered on flatbread. Tomatoes were blended, then reduced to a simmer, and then poured into a baking dish. Rolled flatbreads were placed on top and baked.
When serving, the enchiladas were sprinkled with fresh parsley, cilantro, and green onions.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tbsp olive oil, plus more for greasing
- 1 - 2 jalapeño peppers, seeded and sliced
- 3 cloves of garlic, crushed into a pulp
- 1/2 teaspoon dried thyme or 1.5 teaspoons fresh thyme
- 1 medium sweet onion, finely chopped
- 230 g chicken breast fillet, skinless, cut lengthwise into two pieces
- Coarse salt
- 3-4 tomatoes (approximately 650 g), cored and coarsely chopped
- 1/2 tsp ground allspice
- 8 corn tortillas (recipe wheat tortillas)
- 1.5 cups coarsely grated Munster cheese (about 180 g)
- 1 cup chopped fresh parsley and cilantro
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Recipes with similar ingredients: jalapeno pepper, garlic, thyme, sweet onion, chicken breasts, tomatoes, allspice, tortilla, Munster cheese, parsley, cilantro
Cooking the dish according to the recipe:
- Preheat oven to 450°F (230°C). Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the jalapeño pepper, garlic, thyme, and half the onion. Cook, stirring, until softened, about 3 minutes.
Add chicken breasts, 1 teaspoon salt, and 3/4 cup water. Bring to a boil, then cover and cook until the chicken is tender, about 6 minutes. - Transfer the meat to a serving dish. Pour the remaining liquid and vegetables into a blender; add the tomatoes and allspice. Puree the mixture, loosely covering with a lid.
Wipe the skillet dry, add the remaining 1 tablespoon olive oil, and heat to medium-high. Add the tomato mixture and cook until slightly reduced, 6 minutes. Pour the sauce into the baking dish. - Lubricate tortillas olive oil and place on a baking sheet; bake in the oven for 5 minutes. Cut the meat into pieces and arrange them on the tortillas. Sprinkle with cheese, then roll the tortillas and place them in the baking dish, seam side down, pouring a little sauce over them. Place the enchiladas in the oven and bake until the cheese is melted, 4 minutes.
- Mix the herbs, remaining onion, and salt to taste. Sprinkle on top.
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