Just Like Abuela’s: The Secret to Making Authentic Chicken Enchiladas With a Rich, Smoky Sauce
The Mexican classics that can be made in just several minutes.
Mexican cuisine is now considered one of the most popular ones outside of the country not only due to its exotic and rich taste, but also thanks to the simplicity of its ingredients and dishes. This is the case for the iconic chicken enchiladas combining juicy chicken and spicy sauce, regarded as home fast food in Mexico.
If you wanted to try the Mexican classics, but didn’t want to spend hours on cooking, this 30-minute recipe is your best solution.
Ingredients: 4 tortillas, 400 g of ground chicken, 4 medium tomatoes, 1 onion, 4 garlic cloves, 1 chili pepper, 2 tsp of sugar, 1 tsp of cumin, 1 tsp of oregano, 1 tsp of coriander, 300 g of cheese, vegetable oil to your liking.
Place the peeled garlic cloves, the onion (cut into 4 pieces), and the bell pepper (seeds and membranes removed) into the blender jar. Blend until smooth, then fry for a few minutes in heated vegetable oil.
While the vegetables are simmering, peel the tomatoes, dice them, and blend them into a puree. Add the tomatoes to the vegetables. Simmer the mixture over low heat for 7–10 minutes until thickened.
In another skillet, fry the ground chicken in enough oil until cooked through. Add the prepared spices at the end.
Spread the ground chicken on a tortilla, sprinkle with grated cheese. Roll the tortilla into a roll and place it in the skillet.
Repeat the process with the remaining ingredients.
Cover the rolled-up rolls with tomato sauce and sprinkle with cheese. Place them in an oven preheated to 180°C for 15 minutes.
Serve the enchiladas hot. If you wish, you can garnish them with fresh herbs.
