Mexican Chicken Enchiladas Recipe:
The other evening I got a call from my young cousin, she was home for her semester break and would visit me over the next day. I got really excited for she’s one of my favorite cousins, calm, quite, smiling and charming. Already in the college now but she’s still the same cute and adorable little Tanya to me that she was as a child. I wanted to cook her some nice yummy food, especially because I know how bad one craves for good food after having lived a nightmare in offensive hostel food. Well, with Mexican already there in my mind for I while, the decision was an easy one to make. The only change was that while i’d have done a Burrito or Fajita for myself (for their low on cheese reasons) I instead made her the Mexican Cheesy Chicken Enchiladas.
Enchiladas are absolutely delicious as a snack or for a good lunch. I’ve always loved the mouthful of cheese & chicken in every bite of it, still never really tried making one myself before. The recipe was not a difficult one but it did require a bit of extra work around preparing the spread, the filling and the Salsa, but all of it was certainly worth the effort. For all I know that the compliments I received for my Enchiladas, sure meant that my Mexican tryst was a success.
Ingredients (Makes 6 Enchiladas):
- 6 Soft Corn Tortillas – I’ve 8 inch Old El Paso.
- ½ kg Boneless chicken- cut to thin strips
- 1 large green capsicum (should be about 100 gms)- thin sliced
- 1 large yellow/red bell pepper (or both together weighing about 100 gms)- thin sliced
- 2 medium size spring onions – thin sliced
- 2-3 cloves of burnt garlic
- 4 tablespoon Sour Cream
- 1 teaspoon melted butter
- 50 gms of each Mozzarella & Cheddar hard cheese
- 1 teaspoon of hot red chilli powder
- Juice of 1 lemon
- Salt & Pepper
- Olive oil for cooking
- 1 tablespoon Balsamic vinegar or 2 tablespoon Red wine
- Oregano for seasoning
- 6-8 tablespoon of Mexican Tomato Salsa, here’s the recipe
Pre Cooking Preparation:
Marinate the chicken in with the entire lemon juice, red chili powder, a drop of oil and salt to taste. Cover with a cling film and leave for about ½ an hour. If you are in hurry about 10-15 mins should just work fine.
You may choose to either prepare the Mexican tomato Salsa or use the readymade Mexican Thick Salsa (I’ve tried Old El Paso, its pretty good) readily available. In case you chose the former like me do check my Thick Tomato Salsa- Mexican Style Recipe, it’s pretty quick & simple.
Sour cream Spread:
Whip the entire sour cream, butter and two pinches of black pepper powder together until soft and fluffy, and it’s done.
- Grease a flat bottom baking dish and keep aside.
- Over a hot pan warm each tortilla for 30 seconds on each side and keep heaped one above the other, this helps keep them soft. Alternatively, simply follow the instruction at the back of the Tortilla Packet.
- Now heat a tablespoon of olive oil to the frying pan, add the marinated chicken stir well and cover cook on low flame, stirring occasionally.
- Once the chicken is almost cooked, add the chopped capsicum, bell pepper, spring onion, crushed burnt garlic, turn the flame to full and stir.
- Add salt to taste, stir well for just a minute and whisk in a tablespoon of balsamic vinegar or 2 tablespoon of red wine.
- Top up with some dry oregano and a generous dollop of Tabasco, mix and take off the flame leaving the veggies crunchy.
Putting the Enchiladas together:
- To put the Enchiladas together, spread a tortilla on your work surface, slather with a heaped tablespoonful of Thick Tomato salsa followed by one & half teaspoon of Sour cream spread.
- Then arrange a generous lot of the cooked chicken filling across the diameter and roll.
- Take the greased baking tray and place the enchiladas side by side stacked together ( I put three of them in one go, how many you do would depend on the size of your baking dish).
- Top up generously with grated Mozzarella and Cheddar.
- Bake just till the cheese melts and serve hot.
I’d suggest forget the Fork and Knife, just pick them up and gobble down till the end.
Dos & Don’ts:
- Skip on the sour cream spread to cut on those extra calories.
- You may also skip the veggies if you love the whole chicken stuffing.
- You may pour some Salsa over the Enchiladas just before topping with cheese and baking. It’s usually done that way, but I skipped it only to keep my Enchiladas garb-n-eat style and hence served it alongside extra Salsa for those who may want more of it.
- Do not over warm the Tortillas for it may later get crisp and difficult to fold.