Chicken Enchiladas Recipe
shredded chicken, onion, garlic, beer, poblano & chipotle peppers, tomato, cilantro, queso fresco, corn tortilla
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Cook the Filling
In a large skillet over medium heat, add the diced onion and minced garlic. Sauté until the onion is translucent, about 5 minutes. Add the diced poblano pepper and cook for another 2-3 minutes.
- 2
Add Chicken and Beer
Stir in the shredded chicken, beer, diced tomato, minced chipotle pepper, and half of the chopped cilantro. Cook for about 10 minutes until everything is heated through. Season with salt and pepper to taste.
- 3
Prepare the Tortillas
In a separate pan, warm the corn tortillas until pliable, about 30 seconds on each side.
- 4
Assemble the Enchiladas
Spread a small amount of the filling down the center of each tortilla, sprinkle with crumbled queso fresco, then roll up the tortillas and place them seam-side down in a greased baking dish.
- 5
Bake
Preheat the oven to 375°F (190°C). Once all enchiladas are in the dish, top with any remaining filling and sprinkle with more queso fresco. Bake for 20-25 minutes until heated through and the cheese is melted.
- 6
Garnish and Serve
Remove from the oven, garnish with the remaining chopped cilantro, and serve hot.
