Enchiladas are a pleasant Mexican dish, made with tortillas rolled around different fillings, coated with chutney and cheese and grilled until the cheese is melted. They are usually garnished with fresh scallions, cilantro and sour cream.
Source:Home Cooking Adventure
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Make 6 servings
6 flour loaves (8 inches-20cm)
Enchilada Sauce
2 tablespoons (30 ml) vegetable oil
1 chopped onion
2 cloves minced garlic
1 tablespoon (10g) flour
2 teaspoons (6g) paprika
1/2 cup (120g) ketchup
2 cups (500ml) of braised chicken
1/2 teaspoon (1g) of dill
1/2 teaspoon (1g) cilantro
1/2 teaspoon (1g) oregano
1 teaspoon (5g) salt
Chickpeas
2 cups (300g) chicken breast, cooked and shredded (from about 1 pound uncooked chicken breast)
1 red chili, minced
1 cup (100g) grated cheddar cheese
3/4 cup (180g) enchilada sauce
1/2 cup (90g) red beans, cooked
fresh cilantro, chopped
Cover the food
Leftover enchilada sauce
1 cup (100g) grated cheddar cheese
Optional decoration
Fresh cilantro or parsley
sour cream
chopped scallions
If you want to make everything from scratch, you can prep it a day in advance with chicken sauce and tortillas. For homemade cornbread, you can find the recipe here: https://www.youtube.com/watch? V = RIkk _… Refrigerate and use the next day to assemble enchiladas.
1. Prepare the enchilada sauce. In a pan, heat oil over medium heat. Add onion and garlic and cook for about 5 minutes until tender.
2. Add flour and cook for 1 minute.
3. Add paprika, ketchup, chicken stock, and seasonings: oregano, coriander, cumin, and salt. Stir to combine.
4. Bring to a boil then reduce to a simmer for 15 minutes. Keep separate and use as needed.
How to make Enchilada casserole:
5. Preheat oven to 350 F (180C).
6. Grease an 8X12 (20x30cm) baking dish with oil or butter. Put some sauce in the bottom of the baking dish.
7. Prepare the filling ingredients, cheese, hot peppers, beans and steamed shredded chicken breast.
8. Place shredded chicken in a large bowl, add red pepper, beans, cheese and enchilada sauce. Stir to combine.
9. Put some chickpea mixture in the center of the tortilla, roll it up and place in the prepared baking dish, seam facing down.
10. Repeat with remaining tortillas.
11. Pour remaining enchiladas sauce over enchiladas. Sprinkle with remaining cheese.
12. Bake for 30 minutes until cheese is melted.
13. Serve with chopped cilantro/parsley, chopped scallions and sour cream.
