Enchiladas are a delicious traditional Mexican dish, comprised of a corn or flour tortilla wrapped around a filling and covered in a spicy chili sauce. The filling can be any number of meats or seafood, cheese, beans, potatoes or vegetables, or a mixture of the ingredients. When you know the tricks, they are very simple to make, especially in large enough batches to feed a family.
Ingredients:
- Shredded chicken breast
- Tortilla wraps
- Cup of cream
- Cup of mushrooms
- Garlic cloves
- Butter
Preparation:
...and you can add coloring, cheese, guacamole, and sour cream as you like!
Chicken makes for a great filling for your enchilada. One breast per person is usually plenty; you can either fry the meat or cook it in the oven/grill. Add a pinch of salt to the breasts and crush some garlic to cook with it, making sure the chicken is browned nicely. You can add a tablespoon of coloring if you want, but the flavor will be the same either way. Once it's thoroughly cooked, shred the chicken into a nice pile of meaty goodness.
Next, take a small knob of butter, melt it in your pan and add the shredded chicken, plus a cup of cream after a few minutes add another cup of mushrooms. Stir up the contents for about seven minutes, and set some of the mixtures aside.
Move the chicken into the tortilla at this point, and close them up-you can use toothpicks to do this if you like. You'll be baking them in the oven for a further 20 minutes, so pick the toppings you'd like the most- some more mushrooms, or grate some cheese over the top if you like. Guacamole or sour cream is a nice addition that compliments the taste. Drizzle the sauce over the top and serve. But be quick because they won't last long!
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Enchiladas are a traditional Mexican dish that is both delicious and fun to make in the kitchen yourself. Comprising a corn or flour tortilla wrapped around a filling and covered in a spicy chili sauce, and enchilada is delicious no matter the filling, which could be any number of meats or seafood, cheese, beans, potatoes, or vegetables. Originating as Mexican street food, they are very simple to make, especially in large batches to feed a family. Here are a couple of recipes to make your own:
Queretano Enchiladas Recipe
Ingredients:
3 Ancho peppers (seedless)
24 medium tortillas
600ml of milk
1 garlic clove
1 egg
2 chicken breasts
2 potatoes
2 diced carrots
2 oz of grated cheese
1 oz of minced coriander
120ml of oil
Pinch of salt
Preparation:
To start with adding a little salt to the chicken, then cut it up and shred it, frying it until browned in a little oil. At the same time boil the carrots and potatoes as normal, then cut both vegetables into slices. Ancho peppers are smaller, dried peppers, somewhat sweet resembling raisins; cook them in the milk over a low flame, before removing them and blending them with garlic, egg, and a pinch more salt. Heat the oil in a pan and dip in the tortillas for half a minute on each side, before soaking them in the sauce. Fill the wraps with the cooked chicken, potatoes, and carrots, before garnishing with the cheese and coriander, and serve up to a hungry family!
Michoacan Enchiladas Recipe
Ingredients:
24 corn tortillas
5 Guajillo chili peppers
1/4 onion
2 garlic cloves
A pinch of oregano
White vinegar
3 tomatoes
1 potato
1/2 a lettuce
Pinch of salt
Preparation:
Boil the chilies and blend them in with the clove of garlic, some of the onion, and a pinch each of oregano, salt, plus a dash of white vinegar. Strain the mixture and put it aside as we get on with the next step. Do the same with the potatoes and tomatoes. Now add a splash of oil to your pan and when hot, dip the tortilla in the chili sauce and fry them up.
Arrange the enchiladas on a dish, with diced lettuce garnished on top along with tomato sauce and a slice of the cooked potato. You can add additional garnishes such as tomato and cheese. If you're in the mood for meat this dish can be served with roast beef or chicken too!
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