Esta es una exhibición prevé de cómo se va ver la receta de 'Chicken Enchiladas' imprimido.

Receta Chicken Enchiladas
by DCMH

Chicken Enchiladas
Calificación: 4/5
Avg. 4/5 1 voto
  Mexico Mexican
  Raciónes: 50

Ingredientes

  • 10 lbs chicken, pulled
  • 2 Tbsp cumin powder
  • 2 Tbsp garlic powder
  • 2 Tbsp Mexican spice blend
  • 1 lb red onion, peel, diced
  • 1 cup garlic, fresh
  • 1 lb frozen corn
  • 1 cup green chilies, canned
  • 1 cup stewed tomatoes, canned
  • 1 cup cheddar and jack cheese, shredded
  • 100 each corn tortillas
  • enchilada sauce as needed
  • sliced scallions and cilantro to garnish

Direcciones

  1. Saute onions and garlic until tender.
  2. Add corn and chilies. Stir well to combine.
  3. Add canned tomatoes, saute 1 minute.
  4. Add pulled chicken, cumin powder, and garlic powder. Combine with vegetables. Dust the mixture with flour to help set.
  5. Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable.
  6. Coat the bottom of a 2-inch hotel pan with a ladle of enchilada sauce.
  7. Using a large shallow bowl or pan, dip each tortiall in enchilada sauce to lightly coat.
  8. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place in pan with seam side down.
  9. Top with remaining enchilada sauce and cheese.
  10. Bake 15 minutes in a preheated 350 degree oven until cheese melts.
  11. Garnish with cilantro, sliced scallions, and chopped tomatoes before serving.