Enchilada is a fluffy corn toritalla stuffed with a garnish, draped in sauce and baked in the oven. Get lost with every bite, with tons of cheese and chicken. Enchiladas can be filled with a variety of ingredients, including various meats, cheeses, beans, potatoes, vegetables, or combinations.
- Prep- 20 MIN
- Total- 50 MIN
- Servings- 5
Ingredients of Enchilada
- Enchilada Chicken Marinade:
- 1 kilo boneless chicken
- Juice of 2 lemons
- Red chilli powder
- 1 Tbsp of minced garlic
- 3-4 Tbsp of red wine
- 3-4 dashes of Tabasco
- 1 Tbsp vegetable oil
- Dried Oregano
- 8 spinach whole wheat tortillas
- Enchilada Sauce:
- 2 cloves garlic, charred
- 1 onion, charred
- 350 gms tomato puree
- 2 green chillies, semi deseeded
- 6 sprigs of coriander
- 1 Tbsp oil
- 1 liter water
- 1/2 tsp salt
- Few grindings of black pepper
- Topping:
- 100 gms mozzarella cheese
- 100 gms cheddar cheese
Also Read: Guilt Free Chilli
How to Make Enchiladas
- For Enchilada Chicken Marinade:
- Take the chicken in a bowl, add the lemon juice and red peppers and set aside.
- Then add the garlic and set aside.
- Pour red wine, dashes of Tabasco and honey.
- Cook the chicken in a a pan with a tablespoon of oil. When it’s almost done, add the dried oregano.
- For the Enchilada sauce:
- Mix the garlic, onion, tomato puree, green peppers and charred cilantro in a blender.
- Heat the oil, add this mixture, sauté for a few minutes.
- Then add the water, salt and pepper and simmer over low heat for 10 minutes. It will thicken to look like a creamy texture.
- To assemble the enchilada, sprinkle the sauce over the tortilla, then add the cooked enchilada chicken, roll it up and pour the enchilada sauce on top.
- Place the two cheeses.
- Stack them in a flat-bottomed glass bowl and cook until the cheese melts.
