Chicken Enchiladas
Description
Perfect with tea and coffee. Recipe for Mexican casserole with chicken filling. Serve warm or chilled. Ideal with tea.
Instructions
- 1
Step 1
Rinse the chicken and put it in a pot.
- 2
Step 2
Pour water over.
- 3
Step 3
Bring to a boil, then simmer for about 30 minutes over low heat.
- 4
Step 4
Pour a little rapeseed oil into a heated frying pan.
- 5
Step 5
Fry the Mexican tortillas, 15-20 seconds on each side is enough.
- 6
Step 6
Place the pancakes on a towel to remove excess oil.
- 7
Step 7
Finely chop the onion.
- 8
Step 8
Cut the green chili.
- 9
Step 9
Do the same with the jalapeño pepper.
- 10
Step 10
Grate the cheese.
- 11
Step 11
By this time, the chicken will be ready.
- 12
Step 12
Measure 2 cups of broth.
- 13
Step 13
Separate the meat from the bones.
- 14
Step 14
Pour a tablespoon of rapeseed oil into the frying pan. Turn on medium heat.
- 15
Step 15
Sauté the onion and pepper.
- 16
Step 16
After a minute, add the chili and chicken.
- 17
Step 17
Pour 1/2 cup of broth.
- 18
Step 18
Sprinkle with paprika.
- 19
Step 19
Pour in 1/2 cup of cream.
- 20
Step 20
Mix thoroughly.
- 21
Step 21
You can add olives; they will make the dish even more delicious.
- 22
Step 22
Preparing the white sauce: Melt a piece of butter in a separate skillet.
- 23
Step 23
Add flour and mix with a whisk.
- 24
Step 24
Pour in the remaining chicken broth.
- 25
Step 25
Add green chili.
- 26
Step 26
Add sour cream.
- 27
Step 27
Sprinkle with paprika.
- 28
Step 28
Add grated Monterey cheese.
- 29
Step 29
Season with pepper.
- 30
Step 30
Place the chicken meat on the tortillas.
- 31
Step 31
Sprinkle with grated cheese on top.
- 32
Step 32
Roll up the flatbreads into rolls and place them in a baking dish.
- 33
Step 33
Pour the white sauce into the mold. Bake for 30 minutes.
- 34
Step 34
Sprinkle the finished dish with coriander.