Home >> Chicken >>

About the Recipe

• To make the enchiladas many steps have to be followed and kitchen knowledge is required.
• Give a very homemade flavor to the enchiladas by preparing your own corn tortillas.
• The salsa that is used in the enchiladas is prepared with chilies that are not spicy. However if you want more hotness in your enchiladas use 1 seeded arbol pepper, at the moment of preparing the salsa.
• In this recipes the tortillas are fried and it is very important to use vegetable oil because it resists high temperatures.
• Total preparation time 30 minutes.
• Recipe for 10 enchiladas.

Ingredients

Cookware

Directions

1. Clean 2 chicken breasts and put them in a saucepan.
2. Also add in the saucepan:

• 1/2 Onion (2.6 oz).
• 1 Garlic clove (.1 oz).
• The enough Water to cover the chicken breasts.
• 1 tablespoon of Salt.

3. Bring the saucepan water to a boil over high heat.
4. When it boils cover the saucepan and leave the chicken cooking in the boiling water for about 20 minutes, until it is well cooked.

1. Remove the seeds of 2 ancho peppers and 4 guajillo peppers.
2. Put in another saucepan:

• The 2 Ancho Peppers with the ones you worked.
• The 4 Guajillo Peppers with the ones you worked.
• 2 Tomatoes.
• The enough Water to cover all the ingredients.

3. Bring the saucepan water to a boil over high heat and leave the ingredients cooking in the boiling water for about 5 minutes, until the chilies soften.
4. Transfer from the saucepan to a blender, with a kitchen spoon, the chilies and the tomatoes that were cooked.
5. Also add in the blender:

• 1/4 of an Onion (1.3 oz).
• 1 Garlic clove (.1 oz).
• Pepper to taste.

6. Blend very well the ingredients, then reserve.

1. Heat in the saucepan over medium heat 1 tablespoon of olive oil.
2. Pour in the saucepan:

• The Red Salsa that was blended.
• 1/4 tablespoon of Salt.

3. Mix the saucepan ingredients and bring the salsa to a boil over high heat.
4. When the salsa boils reduce to medium heat and cook it for about 4 minutes, until it thickens a little and acquires a more intense red color; stir occasionally. Then set aside.

1. Pour in a frying pan approximately 1 cup of vegetable oil, so you end up having about a 1/2’’ deep oil layer.
2. Heat the frying pan oil over high heat.
3. Take 1 maize tortilla with some tongs, dip it in the frying pan oil and fry it for about 7 seconds per each side, until it is lightly fried.

4. Transfer from the frying pan to some paper towels, with the tongs, the tortilla that was fried so it dries and the fat excess is absorbed; then reserve.
5. Repeat the same procedure with 9 more tortillas, it won’t be necessary to add more vegetable oil in the frying pan.

1. Verify that the chicken that was left cooking is well cooked, its color must be white outside and inside; if not cook it for a longer time.
2. Take from the saucepan the chicken breasts with the kitchen spoon, wait until they cool a little and shred them; then set aside.

3. Cut 1/4 of a lettuce into strips and reserve.
4. Finely chop 1/4 of an onion (1.3 oz), then reserve.

1. Heat over medium heat the red salsa that was cooked for about 2 minutes, until it is very hot.
2. Take with the tongs one of the fried tortillas (that was put on the paper towels) and dip it in the red salsa that was heated.
3. Put on a large plate the fried tortilla with salsa and put over the tortilla some of the chicken that was shredded.
4. Roll the tortilla as taco or fold it as quesadilla; then set aside.
5. Repeat the same procedure with the other 9 fried tortillas. Upon completion if there is red salsa remaining pour it over the enchiladas.
6. Add over the red enchiladas with chicken the following ingredients:

• 1/2 cup of Mexican Cream.
• The Onion that was minced.
• 1/4 cup of crumbled Fresh Cheese.
• The Lettuce strips that were cut.