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VIVA MEXICO : Easy delicious chicken enchiladas recipe
INGREDIENTS FOR 4 PERSONS
- 1 1/2 cup or 200g cooked shredded chicken
- 2 cups or 450g enchilada sauce (salsa roja or ranchera)
- 8 corn flour tortillas
- 2 1/2 cup or 250g shredded Mexican blend cheese (available in supermarket)
- salt and black pepper
- optional toppings: diced onions, chopped cilantro, sour cream, shredded lettuce
METHOD
1. Preheat oven to 350ºF or 180 C. In a large bowl, combine the shredded chicken, ¼ cup enchilada sauce and a generous pinch of salt and pepper. Mix together and taste. Season with more salt and pepper as needed.
2. Wrap the tortillas in a damp paper towel and heat them in the microwave for 1 minute, flipping the them halfway through until all of them are warm and pliable.
3. Assemble the enchiladas by filling each tortilla evenly with the shredded chicken mixture and 1 cup of shredded cheese. Roll the tortillas tightly to close and place in large baking dish seam side down.
4. Pour the remaining 1 ¾ cup enchilada sauce over the tortillas, top with the remaining 1 ½ cups shredded cheese, and bake for 20 minutes until the cheese is melted and bubbly.
5. Serve immediately and garnish with desired toppings.
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