The enchiladas are without a doubt, one of the most popular dishes of the Mexican gastronomy. In fact there are so many variations of this dish that it is impossible not to find one that we like.
When the enchiladas get to the table, the first thing that it is seen are many fresh ingredients over a salsa layer. These ingredients are cheese, onion, avocado, cream and coriander; which are used to garnish the enchiladas. Underneath these ingredients are the enchiladas, that are lightly fried corn tortillas that in this case are filled with shredded chicken.
But the best part is about to come and that is when all these ingredients are tasted together. It is a magnificent combination of freshness, flavor, hotness and of Mexico. The enchiladas are served as a main course and they can be accompanied with refried beans, red rice or white rice.
About the Recipe
It is a bit laborious making the enchiladas since there are many steps to follow. But don’t worry everything is explained in detail.
In this recipe we are going to fry tortillas therefore don’t use olive oil because it burns quickly – it is better to use a vegetable oil.
Prepare your enchiladas with some juicy, tender and delicious chicken breasts. The “Omaha Steaks Chicken Breasts" are all this and more...
Use “La Banderita Corn Tortillas" to make your enchiladas because they have very good flavor, they are soft and they don’t break at the moment of folding.
Know to perfection the temperature of the food that you cook with the “CDN Thermometer". This is a very practical thermometer that fits in your pocket, it gives the temperature in 6 to 8 seconds and it is capable of measuring a large range of temperatures.