Restaurants›K-Macho's Mexican Grill and Cantina›Paloma Enchilada Recipe

Paloma Enchilada Recipe

Name: K-Macho's Mexican Grill and Cantinas Paloma Enchilada Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 units Flour Tortillas; 2 cups Grilled Chicken Breast; 1 cup Paloma Sauce; 1 cup Guacamole; 1 cup Black Beans; 1 cup Cooked Rice

Inspired by K-Macho's Mexican Grill and Cantina

Time50m

Serves4

A flour tortilla filled with grilled chicken topped with our paloma sauce and guacamole. Served with black beans and rice.

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Ingredients

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Method

Prep the Filling

Grill the Chicken

Season the chicken breasts with salt and pepper. Grill over medium heat for about 6-7 minutes on each side, or until fully cooked. Allow to rest for a few minutes before slicing into strips.

Prepare the Paloma Sauce

In a small saucepan, heat the Paloma sauce over low heat until warm. Stir occasionally to prevent burning. Remove from heat when warmed through.

Prepare Guacamole

If using store-bought guacamole, simply set aside. For homemade, mash ripe avocados in a bowl and mix in lime juice, diced tomatoes, onions, cilantro, salt, and pepper to taste.

Assemble the Enchiladas

Fill the Tortillas

Warm the flour tortillas slightly in a dry skillet or microwave to make them pliable. Place a portion of grilled chicken strips in the center of each tortilla.

Add Sauce and Roll

Spoon a generous amount of warm Paloma sauce over the chicken, then roll the tortilla tightly to enclose the filling. Place seam-side down in a baking dish.

Top with More Sauce

Once all tortillas are filled and arranged in the dish, pour any remaining Paloma sauce over the top of the enchiladas.

Cook and Serve

Bake

Preheat your oven to 350°F (175°C). Bake the enchiladas for about 20 minutes, or until heated through and slightly bubbly.

Prepare the Sides

While the enchiladas are baking, heat the black beans in a saucepan over medium heat until warmed through. Serve with cooked rice.

Plate and Enjoy

Once the enchiladas are done, remove from the oven. Top with guacamole before serving. Plate the enchiladas alongside black beans and rice.