Enchiladas with chicken and tomatillo sauce
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 626, total fat 32 G., saturated fats G., proteins 47 G., carbohydrates 46 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 626, total fat 32 G., saturated fats G., proteins 47 G., carbohydrates 46 G., fiber G., cholesterol mg, sodium mg, sugar G.
Enchiladas are a popular Mexican dish made from stuffed tortilla tubes baked in a spicy sauce. Use grilled chicken as the filling for your enchilada. Besides its vibrant flavor, it significantly saves prep time. Shred the chicken and wrap it in corn tortillas with melted cheese and fresh cilantro. Arrange the tubes in a baking dish, drizzle with a spicy tomatillo sauce, sprinkle with cheese, and grill under the broiler. The enchiladas are incredibly delicious, with crispy tubes and gooey, melted cheese.
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:
- 3 tbsp. barbecue chicken, cut into pieces
- 1 small red onion, halved
- 700 g of physalis, peeled and washed
- 1 - 2 serrano peppers, stemmed and seeded
- 0.5 cups lightly salted chicken broth
- A pinch of sugar
- 8 corn tortillas
- 2.5 cups shredded mozzarella and/or Monterey Jack cheese
- 1/3 cup fresh cilantro
- 2 tbsp. extra virgin olive oil + extra for greasing
- 3/4 cup crumbled queso fresco or feta cheese
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Recipes with similar ingredients: grilled chicken, tortilla, mozzarella cheese, Monterey Jack cheese, queso fresco cheese, feta cheese, chili pepper, ground cherries, cilantro
Cooking the dish according to the recipe:
- Preheat the oven to broil. Slice half an onion into thin half-moons and set aside. Place the other half of the onion, the tomatillo, and the serrano pepper on a foil-lined baking sheet and broil, turning as needed, until the vegetables are tender and lightly charred, 7 to 10 minutes. Transfer the vegetables and any liquid they have released to a blender, add the broth, and puree. Add 0.5 teaspoon of salt and sugar.
- Meanwhile, stack the tortillas, wrap them in a damp paper towel, and microwave for 1 minute; keep the tortillas covered while warm. In a bowl, combine the chicken with 2 cups of shredded cheese. Spoon a dollop of the chicken mixture into the center of each tortilla. Add a few cilantro leaves and roll up. Place the enchiladas in a lightly greased 9 x 13-inch baking dish and brush with 2 tablespoons of olive oil. Broil in the oven until golden brown and crisp, 3 minutes.
- Drizzle the tomatillo sauce over the enchiladas and sprinkle with the remaining 1/2 cup shredded cheese. Return to the oven and broil until the cheese is bubbling and golden brown, 3 to 5 minutes. Top with onion rings, queso fresco, and the remaining cilantro.
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