Mexican enchilada – a detailed recipe for cooking.
Recipe author – Nancy Fuller
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Time: 1 hour. 20 minutes. Difficulty: easy Servings: 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Enchiladas
- 1 grilled chicken, separate the meat and break it into fibers (skin and remove bones)
- 2 tbsp. grated cheddar cheese
- 1 tbsp. sour cream
- 1/2 small red onion, finely chopped
- 6 wheat tortillas (20 cm each)
Salsa
- 1 can (400 gr.) Chopped tomatoes with chili, drain liquid
- 2 feathers of green onions, only light green and white parts, cut in small pieces
- 1 jalapeno pepper, remove seeds with streaks and finely slice
- 1/2 tbsp. finely chopped cilantro leaves
- 1 lime squeeze juice
- A pinch of salt
Recipes with similar ingredients: grilled chicken, tortilla, pepper jalapenos, tomatoes, lime juice, cheddar cheese, green onions, cilantro, salsa sauce, sour cream
Recipe preparation:
- To make salsa: In a bowl, mix the tomatoes, green onions, jalapenos, cilantro and lime juice. Add a pinch of salt and leave at room temperature until you start cook the enchiladas. Preheat the oven to 180 ° C. Baking dish (23 x 33 cm.) Sprinkle with non-stick cooking spray. cooking enchiladas: chicken torn into fibers, place in a large bowl. Add half the grated cheese, sour cream and onions, salt and pepper. Mix well. Put tortillas. to the work surface. Spoon in the center of each cakes about 1 tbsp. chicken mix. Twist the tortillas and place on the prepared form with the seam side down. Cover the tortilla with salsa. Cover with aluminum foil and bake for about 40 minutes, until the dish not completely steamed.
- Remove the foil and sprinkle the remaining enchiladas with 1 tbsp. grated cheese. Put the mold back in the oven for 5-8 minutes until the cheese it will melt, and the edges of the cakes will not begin to dry, becoming crispy. Serve hot. Recipe for an enchilada.
