Miranda's Chicken Enchiladas
A fantastic recipe that our friend Miranda shared with us. You gotta try it!
A fantastic recipe that our friend Miranda shared with us. You gotta try it!
- salt to taste
- 1 cup chicken broth
- 1 tbsp chili powder
- 1 tbsp ground cumin
- 1/2 tsp chili powder
- 1 tbsp black pepper
- 4 frozen chicken breasts
- 1 tbsp red pepper flakes
- 1 tbsp garlic salt
- 1 tbsp paprikka
- 1 cup finely chopped yellow onion
- 1/2 cup chopped fresh cilantro
- 2 garlic cloves minced (you can use 1 tbsp. of mince
- 1 bottle of mã¶lli mexico city cooking sauce
- 1/2 cup mozzarella
- 8 corn tortillas (be sure to have extra just in case)
- olive oil or cooking spray (i used cilantro & onio
- 1 cup of shredded cheese (any kind)
- 8 oz of cream cheese
- lime wedges.
- Carbohydrate 3.44915616461985 g
- Cholesterol 207.008633890225 mg
- Fat 47.1670043242335 g
- Fiber 0.702406669413785 g
- Protein 45.3631552560854 g
- Saturated Fat 18.0589822525213 g
- Serving Size 1 1 Serving (275g)
- Sodium 1267.36657902188 mg
- Sugar 2.74674949520606 g
- Trans Fat 4.69825229724369 g
- Calories 626 calories
Step-by-step
- Cook the chicken from frozen at 375 for 45 minutes after spicing it with the cumin, red pepper flakes, garlic salt, black pepper, paprika, chili powder and a pinch or two of sea salt.
- Preheat oven to 425. Combine onion, cilantro and minced garlic in a bowl with the cream cheese and mozzarella. As soon as the chicken has finished baking, slice it into shreds over the cream cheese mixture, the heat from the chicken will soften the cheeses. Stir in 1/3 cup of Mexico City Cooking sauce. Reserve remaining for topping.
- Bring chicken broth to a simmer in a medium sized skillet. Working with one tortilla at a time, add tortilla to pan; cook for 10 seconds, flip and cook another 10 seconds (be SUPER careful and don't leave them in too long or they will disintegrate, thus the extra tortillas). Remove tortilla and place on a paper towl to drain. Repeat, stacking the tortillas in pairs of two with paper towels between each layer.
- Once all tortillas have had a quick chicken broth bath (to soften them). Give your baking dish a quick rub down with olive oil or spray with cooking spray. Then spoon about 1/4 cup of chicken/cheese mixture down the center of the tortilla and roll up. Place tortillas, once stuffed, seam side down in your baking dish. Pour remaining Mexico City cooking sauce over enchiladas and sprinkle evenly w/ cheese.
- Bake at 425 for 18 minutes or until thoroughly heated. Serve garnished w/ cilantro sprigs and lime wedges!
How do you keep corn tortillas from snapping in half when you roll them? That question arises constantly in Mexican-American kitchens where pliable texture dictates success. Enchiladas trace their lineage back to indigenous Mesoamerican traditions of wrapping maize tortillas around fillings, a practice recorded by Spanish chroniclers who observed street foods in the Valley of Mexico. Over centuries, cooks shifted from dipping raw tortillas straight into thin chili pastes to dipping them in warm broths or lightly frying them before assembly. This thermal softening step gelatinizes the starches in the nixtamalized corn, restoring flexibility so the wrapper bends without cracking. Baking dishes filled with rolled enchiladas appear frequently in Tex-Mex and New Mexican repertoires, evolving from simple street fare into layered or rolled casseroles smothered in regional sauces. When utilizing a prepared regional cooking sauce, check the sodium levels on the label to balance any added salt in the chicken spice rub. Baking these at 425 degrees Fahrenheit for 18 minutes ensures the interior cheeses melt completely while the exterior edges catch light browning. If preparing this dish ahead of time, assemble the unbaked rolls directly in a greased casserole dish, cover tightly, and refrigerate for up to 24 hours before baking. Frozen unbaked enchiladas require an extended bake time of roughly 40 minutes at 375 degrees Fahrenheit to ensure the center reaches a safe internal temperature. Garnish individual servings with fresh lime wedges to brighten the rich dairy and poultry filling.
