Chicken Enchilada Recipe
tortilla salad, fresh pico de gallo, corn sauce, salsa roja
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Ingredients
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For the Chicken Enchiladas
For the Fresh Pico de Gallo
For the Corn Sauce
For the Salsa Roja
Method
For the Chicken Enchiladas
- 1
Prepare the Chicken
Cook the chicken breasts in boiling water for about 20 minutes or until fully cooked. Remove, shred, and set aside.
- 2
Prepare Tortillas
Warm the tortillas in a skillet over medium heat until soft, about 30 seconds per side.
- 3
Assemble Enchiladas
Spread shredded chicken evenly on each tortilla, sprinkle with cheese, and roll tightly. Place seam-side down in a greased baking dish.
- 4
For the Fresh Pico de Gallo
- 5
- 6
Mix Ingredients
In a bowl, combine the diced tomatoes, onion, jalapeño, cilantro, lime juice, and salt. Mix well and let sit for 10 minutes.
For the Corn Sauce
- 7
- 8
Make Sauce
Add the corn and heavy cream. Stir to combine and let simmer for 5-7 minutes until thickened. Season with salt.