The enchiladas are without a doubt one of the most rooted dishes to the traditional Mexican cuisine. Each region has its own enchiladas recipe with local ingredients and that’s why more than 300 types of enchiladas can be counted, throughout Mexico.
– Is such the importance of the enchiladas that a fair specially dedicate to them has been created in Mexico city, to which every year hundreds of chefs attend to present their own version of the enchiladas.
This enchiladas recipe consists of fried tortillas bathed with red salsa, filled with chicken and garnished with cheese, cream, onion and lettuce. When you taste all these ingredients in one bite, you will know what a true delight is. However the best part of the enchiladas is that they have so much salsa that while eating them more salsa can be put in the enchiladas and the flavor is maximized.
But there is still more as the enchiladas dish can be accompanied with refried beans, red rice or white rice. Also the enchiladas’ salsa can be mixed with these garnishes and the combination of flavors is exquisite.
About the Recipe
To make the enchiladas many steps have to be followed and kitchen knowledge is required.
Give a very homemade flavor to the enchiladas by preparing your own corn tortillas.
The salsa that is used in the enchiladas is prepared with chilies that are not spicy. However if you want more hotness in your enchiladas use 1 seeded arbol pepper, at the moment of preparing the salsa.
In this recipes the tortillas are fried and it is very important to use vegetable oil because it resists high temperatures.
Total preparation time .
Recipe for 10 enchiladas.
2 Chicken Breasts (14.1 oz)
10 Corn Tortillas (7 oz)
4 Guajillo Peppers (1.4 oz)
2 Ancho Peppers (.7 oz)
2 Tomatoes (14.1 oz)
1/4 of a Lettuce (3.5 oz)
1 Onion (5.2 oz)
2 Garlic cloves (.2 oz)
1/2 cup of Mexican Cream (4.2 fl oz)
1/4 cup of crumbled Fresh Cheese (1.4 oz)
1 cup of Vegetable Oil (8.4 fl oz)
1 tablespoon of Olive Oil
Pepper to taste
1¼ tablespoons of Salt
1 Saucepan Lid
1 Frying Pan
1 Large Plate
1 Chopping Board
1 Kitchen Spoon
4 Paper Towels
Cook the Chicken
Clean 2 chicken breasts and put them in a saucepan.
Also add in the saucepan:
1/2 Onion (2.6 oz).
1 Garlic clove (.1 oz).
The enough Water to cover the chicken breasts.
1 tablespoon of Salt.
Bring the saucepan water to a boil over high heat.
When it boils cover the saucepan and leave the chickencooking in the boiling water for about 20 minutes, until it is well cooked.
Make sure that the chicken is always covered with water because it will consume. If scum accumulates on the surface remove it.
While the Chicken is Ready... The Red Salsa
Remove the seeds of 2 ancho peppers and 4 guajillo peppers.
Put in another saucepan:
The 2 Ancho Peppers with the ones you worked.
The 4 Guajillo Peppers with the ones you worked.
The enough Water to cover all the ingredients.
Bring the saucepan water to a boil over high heat and leave the ingredients cooking in the boiling water for about 5 minutes, until the chilies soften.
Transfer from the saucepan to a blender, with a kitchen spoon, the chilies and the tomatoes that were cooked.