Saturday, January 21, 2017

Chicken Enchiladas

Enchilada is a corn tortilla, filled with a stuffing of meat or vegetables and covered with chili sauce and cheese. These enchiladas can be stuffed with meat, cheese or vegetables.
I heard a lot about these enchiladas. Once when I was googling something, I stumbled upon these enchiladas which I thought will make a perfect dinner. Kids are definitely going to love this as this dish contains loads of cheese. For the calorie conscious persons (like my husband), this can be made without adding any cheese and bake it as we make the normal enchiladas. Then too this tastes good.

In most of the recipes, they were adding enchilada red sauce or green sauce. We get it ready-made in stores, but I made the sauce at home and we can store the remaining sauce if any left in the refrigerator. You can make the tortillas at home, as I had leftover tortillas, I thought of finishing it off.
These enchiladas have turned out perfect. The whole process of preparing looks prolonged, but if everything is kept ready then it is so easy. Make the sauce before and store. Just try this out and you will definitely love it.
For the Enchiladas:
  1. Corn Tortillas- 12 nos
  2. Boneless Chicken- 250 gms
  3. Oil- 1 tbsp
  4. Onions (chopped)- 2 nos
  5. Red Bell Peppers (chopped)- 1 no
  6. Salt- as required
  7. Pepper- 1 tsp
  8. Mozzarella Cheese- 1 Cup
  9. Parmesan Cheese- 1 Cup
  1. Sprinkle boneless chicken with the required amount of salt and pepper and cook till soft and tender. Remove the chicken pieces to a platter and shred the cooked chicken by hand into small pieces. Keep this aside.
  2. Heat oil in a saucepan and stir fry the chopped onions till light brown in color. Add the chopped bell peppers along with onions and saute for about a minute.
  3. Add the shredded chicken pieces and saute well. Remove this aside.
  4. For assembling the enchiladas:
  5. Preheat the oven to 350 degrees F.
  6. Cook all the tortillas for about a minute in a skillet. This will soften the tortillas.
  7. Grease the pan in which enchiladas are baked, using oil.
  8. On each tortilla, spread 2 tablespoons of prepared enchilada sauce and place a tbsp of chicken mixture in the middle of the tortillas and sprinkle some parmesan cheese.
  9. Roll the tortilla with the filling and arrange this in the greased pan with the seam side down.
  10. Repeat with the remaining tortillas and arrange them in the pan. Cover it with the remaining enchilada sauce and at last top with mozzarella cheese.
  11. Bake for about 20 minutes or until cheese is melted and sauce is bubbling. Serve this warm and enjoy.

For the Enchilada sauce:
  1. Tomatoes (chopped)- 2 Cups
  2. Water- ½ Cup
  3. All Purpose Flour- 3 tbsps
  4. Red Chilli powder- 1 tbsp
  5. Cumin Powder- 1 tsp
  6. Oil- 2 tbsp
  7. Oregano- 1 tbsp
  8. Salt- as required
  9. Pepper- 1 tsp
  10. In Powder- 1 tsp
  11. Sugar- a pinch
  12. Garlic Powder- 1 tsp
  1. Heat oil in a pan and add all the ingredients except tomatoes in hot oil and stir well.
  2. Add the chopped tomatoes along with water and let this boil and simmer for about 15 minutes. Puree the sauce using a blender and when cool store it in an air tight bottle in the refrigerator. Use as needed.

Bubbling Hot Enchilada Sauce

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