Chicken Enchiladas Recipe
braced chicken calca verde calca roja crema fresca cheese
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Ingredients
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Chicken Filling
Enchilada Sauce
Assembly
Method
Chicken Filling
- 1
Cook the Chicken
In a large skillet, heat olive oil over medium heat. Add the chicken breasts and cook for about 6-7 minutes on each side until cooked through.
- 2
- 3
Season the Chicken
In the same skillet, add minced garlic, chili powder, cumin, salt, and black pepper. Sauté for 1-2 minutes until fragrant. Add the shredded chicken and chopped cilantro, stirring until well-combined.
Enchilada Sauce
- 4
Prepare the Sauce
In a blender, combine tomatillos, green chilies, chopped onion, chicken broth, lime juice, and salt. Blend until smooth.
- 5
Heat the Sauce
Transfer the blended sauce to a saucepan and heat over medium heat for about 5-7 minutes until warmed through.
Assembly
- 6
Assemble the Enchiladas
Preheat your oven to 375°F (190°C). Take a corn tortilla, spoon some chicken filling down the center, sprinkle with cheese, then roll the tortilla tightly and place it seam-side down in a baking dish.
- 7
Add the Sauce
Repeat the assembly for all tortillas. Once all are placed in the dish, pour the enchilada sauce evenly over the top and sprinkle additional cheese.
- 8
- 9
Serve
Remove from the oven, let cool for a few minutes, then serve topped with crema fresca and additional cilantro if desired.