In a dish from Food Network Kitchens tomato sauce for enchilada it becomes a bit sharper because add a few Serrano chili peppers, so the spicy filling from the slices boiled chicken in sour cream – exactly what you need to provide баланс вкусов. 
Time: 2 час. 5 minutes. Complexity: medium Servings: 6 The recipes use volumetric containers of 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 2 chicken breasts (about 900 gr.) With skin and bones
- 900 gr. plum tomatoes
- 1-2 serrano chili peppers (remove the stalk)
- 12 cornmeal tortilla cakes, corn recipe tortillas
- 3/4 Art. crumbled cheese keso fresco
- 2 tbsp. low salt chicken stock
- 2 cloves of garlic
- 2 bay leaves
- 3-5 sprigs of fresh cilantro, plus some more for decoration (for wish)
- Coarse salt
- 2 tbsp. l vegetable oil, plus 1/2 tbsp. for frying
- 1 large head of white onion; 2/3 cut into cubes, 1/3 cut into rings
- 1/2 tbsp. sour cream, plus a little more as an additive (for wish)
Recipes with similar ingredients: chicken breast, tortilla, cheese keso fresco, plum tomatoes, serrano pepper, onion, garlic, bay leaf, cilantro, sour cream, tomato sauce
Recipe preparation:
- Boil the chicken: put in a medium-sized pot chicken and pour 3 tbsp. water, broth, add garlic, bay leaf and cilantro. Salt. Cover the pan and bring to a boil. over moderately high heat. Reduce heat to moderately low and cook at a low boil, turning the chicken over if necessary, until ready, about 30 minutes. Put the chicken on a plate and give cool off. Throw bay leaves and cilantro, and broth and garlic leave it.
- While the chicken is being cooked, preheat the grill in the oven. Tomatoes and Chili put on a baking sheet covered with foil, place under the grill and bake until the skin burns for about 12 minutes. Wrap in foil to preserve the excreted juice and cool slightly. Peel the chili peppers and place in a blender with tomatoes and excreted juice. Remove the garlic from the broth, put in blender. Mash everything until smooth.
- Make a tomato sauce with chili peppers: heat 2 Art. l vegetable oil in a saucepan over medium heat. Put diced onions and fry, stirring, until golden color, about 3 min. Increase the heat to moderately strong, add tomato and chili puree and 1/2 tsp. salt. Cook stirring until the sauce thickens, about 15 minutes. Add 3 tbsp. left broth and bring to a boil. Cover tightly cover and cook for about 20 minutes. Add 1 tsp. salt. Keep the sauce warm. Lay out 1 tbsp. sauce in the form for baking 33×23 cm in size.
- Peel the chicken and chop the meat. Stir in a bowl chicken with sour cream and 1/2 tsp. salt. While cooking the enchilada, in in a bowl of cold water, soak the onion into rings so that the sharpness is gone.
- Sauté the corn tortillas: in a frying pan on medium over high heat 1/2 tbsp. vegetable oil. Fry tortilla cakes, turning them over with tongs, until bubbles appear, about 15 sec from each side. Quickly lay out 2 tbsp. l chicken on with a tortilla, wrap and place the seam down in the baking dish. Fry and stuff the remaining cakes, laying them in a mold close to each other.
- Preheat the oven to 190 ° C. Pour 2 tbsp. Enchiladas sauce from tomato and chili pepper and sprinkle with keso fresco cheese. Bake until the dish does not completely warm up, about 20 minutes. Drain the water from chopped onion rings and sprinkle them with enchilada. Lay on plates and, if desired, sprinkle with cilantro, pour sauce and sour cream.
