skip to Main Content
Mexican With Claudia – Chicken Enchiladas In Green Sauce

Mexican with Claudia – Chicken Enchiladas in green sauce

Chicken Enchiladas in green sauce

Serving 4

INGREDIENTS:

For the chicken

800 grams chicken breast

1 onion

2 garlic cloves

1 tomato

2 teaspoons of oil

Enough water

½ teaspoon salt

 

For the enchiladas

8 pieces corn tortilla (buy @ lamexikana.no)

0.5 litter sunflower oil

200 g grated cheese

0.5 litter of milk

1 box sour cream

1 litter green sauce (buy @ lamexikana.no)


Important Note:

*This recipe is fully suitable for coeliac.

PREPARATIONS:

For the enchilada mix

PREPARATIONS:

  •    Put the chicken in a pot with enough water with all the ingredients and let the chicken cook (you can decide low, medium or high heat depending of your time to prepare the dish).
  •    With 2 forks tear the chicken while warm (it will go faster) – the process is similar as for pulled pork. Set aside.

 

For the enchiladas

There can be several procedures for warming up the tortillas and for serving

Procedure 1

  •    Set the oven in high temperature
  •    Warm  up the tortillas in a pan

(Corn tortillas get easily dry if you see the tortilla is too dry put either a little bit of oil or some drops of water, just to moisture the tortilla enough so we can roll it in a flauta.

  •    Once you have all the tortillas and chicken ready, divide enough chicken mixture into tortillas and roll them together in an oven tray and put the cheese on top.
  •    If they cool off quickly set them in the oven in low temperature to keep them warm while you get everything else ready.
  •    Warm up the green sauce ready for serving and when you take the flautas out from the oven pour the green salsa on top.
  •    Mix the sour cream with the milk (it should be runny – like a sauce) and put the mixture on top of the enchiladas ready for serving

Procedure 2

  •    Put enough oil in a fryer, frying pan or wok and heat it up at high temperature. When the oil is hot, carefully put a tortilla after the other and let them fry slightly just about a couple of minutes, they should not be hard just gilded!
  •       Once you have all the tortillas and chicken ready, divide the chicken mixture into tortillas and roll them together in a plate put grated cheese on top, then the warm salsa and the sour cream

Serve enchiladas with simple salad, rice, guacamole, totopos (tortilla chips –buy @lamexikana.no) and chili sauce.

Leave a Reply

Your email address will not be published. Required fields are marked *

Back To Top