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Enchilada

Enchilada


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Ingredients for Enchilada

  1. Chicken Breast 4 Fillets
  2. Hard cheese 200 grams
  3. Tortillas (wheat or corn) or pita 4 pcs.
  4. Parsley or dill greens 1 bunch
  5. Onions 2-3 pcs.
  6. Garlic 3 cloves
  7. Ground red pepper 2 tablespoons
  8. Ground coriander 2 teaspoons
  9. 1/3 teaspoon table salt
  10. Sugar 2 teaspoons
  11. Tomato paste 250-300 grams
  12. Water 1/3 cup
  13. Tomatoes 2-3 pcs.
  14. Lettuce 2-3 pcs.
  15. Olive oil 2-3 tablespoons
  • Main ingredients: Chicken, Cheese
  • Serving 6 servings
  • World CuisineMexican Cuisine

Inventory:

Sharp knife, Cutting board, Garlic press, Frying pan, Colander, Bowl (large) - 2 amount, Foil, Baking tray, Grater, Glass, Teaspoon, Tablespoon, Serving plates, Cooker with oven

Cooking Enchiladas:

Step 1: Fry the chicken with onions and garlic.

Onions and garlic after free from the husks, rinse thoroughly, then chop very finely, or crush with a garlic press. Rinse the chicken fillet after defrosting, cut into small cubes on a cutting daughter with a sharp knife. Heat the pan, and heat olive oil on it, fry a little pieces of meat and add onions, stir, then add garlic. Across minutes 5 - 7 you can add red ground pepper, coriander and salt. Then add a little boiled water, mix everything well and bring to a boil.

Step 2: Cool the chicken and the resulting sauce.

When the meat is ready, discard the pan in a colander and wait until the sauce drains completely into a bowl (large size). Roasted meat and sauce should cool. Meanwhile, heat the oven up to 180 - 200 degrees, parsley or dill, lettuce, tomatoes and cucumbers rinse with running cold water. Finely chop the parsley, and grate the cheese on a fine or coarse grater.

Step 3: Combine the meat filling with herbs.

You need to cover the baking sheet with foil and pour a little sauce (about 1/2 cup) Divide the cheese into two parts, one of which is added to the chicken meat and stir evenly, then combine all this with finely chopped greens and stir again.

Step 4: Form envelopes of tortillas and toppings and bake in the oven.

The resulting filling should be divided into four identical parts, which are wrapped in an envelope in tortilla or pita bread, put in a baking sheet (best stitches down), then fill them with the remaining sauce and sprinkle with grated cheese. All this is sent to the oven on 25 to 30 minutes.

Step 5: Serve the enchilada.

Enchiladas served, as they say, piping hot, to do this, remove the foil, divide the dish into 4 portions and transfer the finished dish to the serving plates. Peel the cucumbers, cut into slices or half circles, cut the tomatoes into slices, and cut the lettuce leaves into equal parts. Lay the salad on the side of the enchilada, sprinkle with slices of cucumbers and tomatoes. Good appetite!

Recipe Tips:

- - This national Mexican dish can be prepared not only from the above ingredients, here you can add other vegetables, for example, sweet pepper rings, grated carrots, etc.

- - You can add a few drops of lemon juice to the sauce, this will give the dish a special piquancy.

- - It is better, of course, to use olive oil for frying meat, but if you didn’t have one at hand, you can also use sunflower oil, but the taste of the prepared dish will change a little.

- - Tortillas can be baked on their own from unleavened dough. You will need 250 grams of flour, 50 grams of margarine, 1/2 cup of warm boiled water, 1 teaspoon of soda. Mix all this, knead the dough, roll it out thinly and fry in a pan with butter.



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