Mexican recipes
Chicken and sour cream enchiladas
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45 min
Serves 4
Mexican
Ingredients
- For the enchiladas filling For the enchiladas filling
- 2 cup diced cooked chicken (or shredded) 480 ml diced cooked chicken (or shredded)
- 1 cup sour cream 240 ml sour cream
- 1 cup graded Monterrey Jack or mild cheddar cheese 240 ml graded Monterrey Jack or mild cheddar cheese
- 2 tbsp chopped cilantro (coriander) 30 ml chopped cilantro (coriander)
- 1 tsp ground cumin 4.9 ml ground cumin
- 1 cup Mexican salsa (mild, medium or hot, to taste) 240 ml Mexican salsa (mild, medium or hot, to taste)
- 10 (6 inch) flour tortillas 10 (6 inch) flour tortillas
- For garnishing For garnishing
- 1 cup shredded lettuce 240 ml shredded lettuce
- 1 cup sour cream 240 ml sour cream
- 1/2 cup chopped tomatoes 120 ml chopped tomatoes
Method
Prepare the chicken filling
In a bowl att the chicken, sour cream, grated cheese, cilandro, cumin and salsa. Mix using a spoon until ingredients are well combined.
Preheat oven to 350 F.
Assenble the enchiladas
Spoon about 1/4 cup of the chicken mixture along the center of a tortilla. Roll the toreilla up and place it seam side down in 13x9 inch baking pan. Repeat the process for all tortillas, placing them one next to the other.
Top tortillas with the remaining salsa and bake in preheated oven for about 15 minutes.
Sprinkle with the remaining cheese and bake for 5 more minutes, or until the cheese melts and turns slightly brown.
Top with shredded lettuce and tomatoes and serve with the sour cream
In a bowl att the chicken, sour cream, grated cheese, cilandro, cumin and salsa. Mix using a spoon until ingredients are well combined.
Preheat oven to 350 F.
Assenble the enchiladas
Spoon about 1/4 cup of the chicken mixture along the center of a tortilla. Roll the toreilla up and place it seam side down in 13x9 inch baking pan. Repeat the process for all tortillas, placing them one next to the other.
Top tortillas with the remaining salsa and bake in preheated oven for about 15 minutes.
Sprinkle with the remaining cheese and bake for 5 more minutes, or until the cheese melts and turns slightly brown.
Top with shredded lettuce and tomatoes and serve with the sour cream
Cook's notes
Cooking the chicken
In a pot over high high heat add one or more chicken breasts (depending on the amount of chicken you want to prepare) and cover with water.
Add 1 or more garlic cloves (depending on your taste) and season with salt and pepper. When the water comes to a boil, lower to minimum, cover and cook slowly for 30 to 45 minutes, until the chicken is cooked through.
Drain the chicken and let it cool down, then shred it or cut it in cubes. Use a bit of the cooking liquid to moisten it, if it is too dry.
In a pot over high high heat add one or more chicken breasts (depending on the amount of chicken you want to prepare) and cover with water.
Add 1 or more garlic cloves (depending on your taste) and season with salt and pepper. When the water comes to a boil, lower to minimum, cover and cook slowly for 30 to 45 minutes, until the chicken is cooked through.
Drain the chicken and let it cool down, then shred it or cut it in cubes. Use a bit of the cooking liquid to moisten it, if it is too dry.
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