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Oh, who doesn't like a big plate of enchiladas with their corn tortillas, chicken topping, chili sauce and melted cheese? But there's no need to go to a restaurant to enjoy this national Mexican dish. Simply shred some chicken, grab some tortillas and follow these steps to roll them up at home!
- vegetable oil : 2 Tbsp
- chicken breasts : 700 g (boiled)
- corn tortillas : 10 piece (you can replace them with flour tortillas)
- enchilada sauce : 1 can
- cheddar cheese : 100 g (shredded)
- onion : 1 piece (chopped and sautéed)
- canned green chilies : 1 can (diced)
- salt : 1 tsp
- black pepper : 0.25 tsp
Stages of cooking
Heat vegetable oil in a frying pan over medium-high heat. Then fry 10 corn tortillas for about 10 seconds on each side. Gently take the tortillas from the pan and put them on paper towels to get rid of extra oil. By the way, if you use flour tortillas, then this step should be omitted.
Take one tortilla and spread around 2 tablespoons of enchilada sauce over it. Repeat the same step with other tortillas.
Now, let’s cook the chicken topping for your enchiladas. Shred boiled chicken in a separate bowl, add 1/3 cup of shredded cheddar cheese, one sautéed chopped onion, a 4-ounce can of diced green chilies, salt, and 1/4 teaspoon black pepper. Mix the ingredients and place one tablespoon of the topping on each tortilla.
Take a baking dish and spread around 0.5 cup of enchilada sauce across the bottom of it. Then roll up each chicken enchilada into a cigar shape. Place them seam-side-down in a baking dish.
Pour the rest of enchilada sauce over the top of your chicken enchiladas. Dredge with the rest of shredded cheddar cheese.
Bake uncovered at 180 C (350 F) until your chicken enchiladas are ready and the cheese melts. This usually takes around 20-30 minutes. Serve with a side dish, preferably, chopped with fresh cilantro. Enjoy the dish!