Maria's Recipe
cheese enchilada | crispy chicken taco | chicken tamale with green sauce
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Ingredients
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Cheese Enchiladas
Crispy Chicken Tacos
Chicken Tamales with Green Sauce
Method
Cheese Enchiladas
- 1
Prepare the Enchilada Filling
In a skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent. Stir in ground cumin and salt to taste. Remove from heat and let cool slightly.
- 2
Assemble Enchiladas
Preheat the oven to 375°F (190°C). Take a corn tortilla, fill it with a couple of tablespoons of the onion mixture and a handful of shredded cheese. Roll it up and place seam side down in a baking dish. Repeat with remaining tortillas.
- 3
Add Sauce and Bake
Pour enchilada sauce evenly over the rolled tortillas. Sprinkle remaining cheese on top. Bake in the preheated oven for 20-25 minutes until cheese is melted and bubbly.
Crispy Chicken Tacos
- 4
Cook the Chicken
Season the chicken breasts with taco seasoning. Heat a skillet over medium-high heat and cook the chicken for about 6-7 minutes on each side or until fully cooked. Remove from heat and shred the chicken.
- 5
Fry the Tacos
In a deep skillet, heat vegetable oil over medium heat. Carefully add flour tortillas one at a time, frying until golden and crispy. Drain on paper towels.
- 6
Assemble Tacos
Fill each crispy tortilla with shredded chicken, topped with shredded lettuce, diced tomatoes, sour cream, and jalapeños to taste.
Chicken Tamales with Green Sauce
- 7
Prepare the Masa
In a mixing bowl, combine corn masa flour, baking powder, and salt. Gradually mix in chicken broth until a soft dough forms.
- 8
Soak Corn Husks
Soak the dried corn husks in warm water for about 30 minutes prior to assembling the tamales to soften.
- 9
Assemble Tamales
Take a corn husk, spread a couple of tablespoons of masa on it, then add a spoonful of shredded chicken. Fold the sides of the husk over the filling and then fold up the bottom. Repeat with remaining husks and filling.
- 10
Steam the Tamales
Place the tamales upright in a steamer. Cover and steam for about 1-1.5 hours or until the masa is firm and cooked through. Serve with green salsa.
