Recipes Aroma Latin American Cocina Enchiladas

Enchiladas Recipe

inspired by

@aromalatinamericancocina

Dec 06 2024

•

2h

•

Serves 4

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Recipe information

Make Enchiladas in just 2h . gochujang chicken tinga, salsa verde, queso fundido, guacamole, korean pickles, kimchi rice

Preparation of Chicken Tinga

1. Cook Chicken

In a pot, sauté the sliced onion and garlic until fragrant. Add the chicken thighs and sear on both sides. Stir in gochujang, cumin, and salt. Pour in chicken broth, cover, and simmer for 30 minutes until chicken is cooked through.

2. Shred Chicken

Remove the chicken from the pot, shred it with two forks, and return to the pot to soak up the juices.

Preparation of Salsa Verde

3. Blend Ingredients

Boil tomatillos until soft. Blend with jalapeño, cilantro, lime juice, and salt until smooth.

Preparation of Queso Fundido

4. Melt Cheese

In an oven-safe dish, layer cooked chorizo and top with shredded cheese. Bake at 180°C (350°F) until melted and bubbly.

Preparation of Guacamole

5. Mix Ingredients

In a bowl, mash avocado and mix in lime juice, cilantro, and salt to taste.

Preparation of Korean Pickles

6. Pickle Vegetables

Combine cucumber, carrot, rice vinegar, sugar, and salt. Let sit for at least 30 minutes.

Preparation of Kimchi Rice

7. Stir-fry Rice

In a pan, heat sesame oil and stir-fry rice with chopped kimchi and green onions for 5-7 minutes.

Assembly of Enchiladas

8. Fill Tortillas

Warm corn tortillas and fill each with chicken tinga. Roll up and place seam-side down in a baking dish.

9. Top and Bake

Pour salsa verde over the rolled enchiladas and sprinkle with queso fundido. Bake at 180°C (350°F) for 20 minutes until heated through.

Enchiladas Recipe

Recipe information

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Chicken Tinga

Salsa Verde

Queso Fundido

Guacamole

Korean Pickles

Kimchi Rice

Enchiladas