Chicken Enchiladas Recipe

Name: Rj Mexican Cuisines Chicken Enchiladas Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 cups Chicken breast (cooked and shredded); 0.5 cups Fresh cilantro, chopped; 1 whole Spanish onion, finely chopped; 2 whole Serrano chiles, seeded and diced; 0.75 cups Queso fresco, crumbled; 8 whole Corn tortillas; 1 tsp Salt; 0.5 tsp Black pepper; 2 tbs Oil (for softening tortillas); 1 cup Sour cream; 0.5 cups Chicken broth; 2 tbs Butter; 1.5 tbs All-purpose flour; 1 clove Garlic, minced; 0.5 tsp Salt; 0.25 tsp Black pepper

Inspired by Rj Mexican Cuisine

Time1h

Serves4

shredded chicken, cilantro, spanish onion, serrano chiles, sour cream sauce, queso fresco

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Ingredients

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General Ingredients

2 cups Chicken breast (cooked and shredded)

1/2 cups Fresh cilantro, chopped

1 whole Spanish onion, finely chopped

2 whole Serrano chiles, seeded and diced

3/4 cups Queso fresco, crumbled

8 whole Corn tortillas

1 tsp Celtic sea salt

1/2 tsp black pepper

2 tbs Oil (for softening tortillas)

Sour Cream Sauce

1 cup Sour cream

1/2 cups Chicken broth

2 tbs Butter

1 1/2 tbs 00 bread flour

1 clove Garlic, minced

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Method

Preparation

Prepare the Filling

In a mixing bowl, combine the shredded chicken, chopped cilantro, diced Spanish onion, and minced serrano chiles. Mix well and set aside.

Make the Sour Cream Sauce

In a separate bowl, whisk together 1 cup of sour cream with 1/2 cup of chicken broth, and add salt and pepper to taste. Set aside.

Assemble the Enchiladas

Preheat the oven to 375°F (190°C). Take a tortilla, fill it with the chicken mixture, roll it up, and place it seam-side down in a baking dish. Repeat until all ingredients are used.

Bake

Pour the sour cream sauce over the rolled enchiladas, ensuring they are well covered. Crumble queso fresco on top. Bake for 25-30 minutes until heated through and slightly golden.

Serve

Inspired by Rj Mexican Cuisine

Watermelon purée, fresh lime juice, garnished with Tajin and watermelon wedge