Homemade Chicken Enchiladas 🔥 Cook 50 min 🌍 Mexican
Enchilada literally means chili seasoned tortillas, which I call the Mexican version of our Italian cannelloni. I think I was Mexican in another life because I really love Mexican cuisine!
📍 Mexico · Mexico The story of the dish Enchiladas originated in Mexico, with the earliest known recipes dating back to the 16th century colonial period. They were traditionally made by rolling tortillas around fillings and covering them with chili sauce, then baked or fried. Today they remain a staple of Mexican cuisine, commonly filled with ingredients like chicken and served with rice and beans.
The name: The word 'enchilada' comes from the Spanish verb 'enchilar', meaning 'to season with chili' or 'to add chili sauce'.
Ingredients Ingredient EUg · ml UScups · spoons fresh farm chicken 1 kg 2¼ lb achote paste 200 g 7 oz medium white onion 150 g 5¼ oz garlic cloves 15 g ½ oz cube chicken stock 10 g ¼ oz chile guaco 6 g ¼ oz water 2 l 8 cups medium white onion 150 g 5¼ oz garlic cloves 10 g ¼ oz chile guaco 6 g ¼ oz
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Also used: pressure cooker · food processor · blender · sharp knife · crepe pan · baking tray · oven
Method Blend the achote paste, 1 medium white onion, 3 garlic cloves, chicken stock cube, 2 chile guaco, and 2 l water in a food processor. Combine the chicken and blended mixture in a pressure cooker or boiling pot and boil until the chicken is tender and juicy, then shred the chicken. Clean the nopal cactus by scraping off all spikes from both sides and borders with a sharp knife, rinse in water, and slice or cube. Boil the sliced nopal cactus in the chicken cooking liquid for 10 to 15 minutes. Toast the chili, 1 medium onion, and 2 garlic cloves, then blend with fresh tomatoes to create the green sauce. Prepare corn tortillas using yellow masa harina and cook on a thin crepe pan. Fill each tortilla with shredded chicken, boiled nopal cactus, and cheese, then roll them up and place in a baking tray. Cover the rolled enchiladas with the sauce and extra cheese on top. Bake in the oven for 50 minutes at 180°. 🌡️ 180°
👨🍳 Chef’s tips Enchilada literally means chili seasoned tortillas. Yellow masa flour gives an unbelievable flavor for enchiladas compared to blue or white masa flour. When cleaning nopal cactus, take your time with a sharp knife to make sure all spikes are removed from both sides and the border before rinsing. Nopal is a flexible ingredient that can be used in salads, tacos, or pickled. If you want a truly green sauce, use only jalapeno, green chili, and tomato without the guaco pepper, though guaco adds superior taste. Always make your own corn tortillas and never use flour tortillas for enchiladas. 📱 Scan to watch me cook it youtu.be/a1KMI0HaN-w Every step on video, and new recipes every week: subscribe on YouTube.
Nutrition per portion estimate · 1 of 4 258 kcal
15 g protein
40 g carbs
4 g fat
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