Enchiladas de pollo

Enchiladas de pollo

Chicken-stuffed tortillas in sauce

By
From
Encyclopedia of Food and Cookery
Serves
4-6

Spicy enchiladas are a Mexican dish made of flat, soft tortillas dipped in a chilli and cumin-flavoured sauce, rolled around a filling and topped with more sauce. Traditionally they are sprinkled with grated cheese and garnished with hard-boiled egg, radish and lettuce.

Follow this recipe using meat of your choice.

Ingredients

Quantity Ingredient
2 eggs, beaten
2 tablespoons water
1/4 teaspoon cinnamon
12 Tortilla, about 13 cm in diameter
oil, for frying

Sauce

Quantity Ingredient
2 tablespoons olive oil
6 tomatoes, peeled, seeded and chopped
1 onion, chopped
1 green or red pepper, seeded and chopped
1/2 teaspoon ground cumin
1/2 teaspoon chilli powder
salt and freshly ground black pepper

Filling

Quantity Ingredient
250g chicken meat, cooked and chopped
30g raisins
80g blanched almonds, chopped
2 tablespoons green olives, chopped

Garnish

Quantity Ingredient
1/2 small lettuce, shredded
3 radishes, finely sliced
1 red onion, finely sliced into rings
1 hard-boiled egg, sliced

Method

  1. To make the sauce, heat the oil in a frying pan and sauté tomatoes, onion and green or red pepper until tender. Add cumin, chilli powder, salt and pepper. Remove from heat and keep warm.
  2. Combine all the filling ingredients and mix well. Beat eggs with water and cinnamon until frothy, then dip each tortilla into this mixture to coat. Place some of the filling in centre of each tortilla, roll up and secure with wooden toothpicks.
  3. Heat oil in a frying pan and sauté enchiladas for about 2 minutes on each side or until golden brown. Drain on paper towels. Place on a heated serving dish, pour sauce over and arrange garnish around edge.
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