Market St. Enchiladas (3) Recipe
Pulled chicken, house-made red sauce, cotija cheese, corn tortilla, side of rice, guacamole, and pico de gallo
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Ingredients
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Pulled Chicken
Red Sauce
Assembling Enchiladas
Sides
Method
Pulled Chicken
- 1
Cook the Chicken
In a pot, combine chicken breasts, chicken broth, olive oil, cumin, paprika, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes until chicken is cooked through.
- 2
Red Sauce
- 3
- 4
Prepare Sauce
Add crushed tomatoes, chili powder, oregano, and salt to the saucepan. Stir well and let simmer for 15-20 minutes, stirring occasionally.
Assembling Enchiladas
- 5
Prepare Tortillas
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until pliable.
- 6
Fill and Roll
Place a portion of shredded chicken in the center of each tortilla, top with a spoonful of red sauce, and a sprinkle of cotija cheese. Roll the tortilla tightly and place seam-side down in a baking dish.
- 7
Top with Sauce
Once all tortillas are in the dish, pour remaining red sauce over the top and sprinkle with any remaining cotija cheese.
Sides
- 8
Prepare Rice
Cook rice according to package instructions. Keep warm until ready to serve.
- 9
Serve with Sides
Serve enchiladas hot with a side of cooked rice, guacamole, and pico de gallo.