Mexican food is largely enjoyed by Indians as we share similar spices and the taste for hot food. I decided to prepare chicken enchiladas at home since my parents are visiting. I used the spices from my own spice pantry instead of buying taco or enchilada seasonings from the store.This way I had full control of the type and amount of spices I used so that my parents (especially my dad) could enjoy it! Sure enough this quick and simple recipe was thoroughly enjoyed by the entire family. I even prepared a small portion without the jalapeno and red pepper for my 17 month daughter as she loves Mexican food. - Mona
Core Ingredients and Flavorings-
1 tsp garlic paste
1 tsp cumin powder
1 tsp cayenne pepper
1 tbs chopped green cilantro
2 tbs oil
2-3 chicken breast fillets (about 1/2 lb)
1/3 cup chopped onions
1/3 cup chopped green bell pepper
1/3 cup sour cream
1 cup tomato sauce (for the filling)
1 cup shredded cheese (cheddar,or Mexican blend)
1/4 tsp black pepper powder
1 tsp chopped jalapeno (optional)
5 tortillas (flour or corn)
Preheat the oven to 350F.
Heat oil in a non stick pan, add chopped garlic and cook the chicken fillets on medium heat until they are golden brown and cooked on both sides and set aside.
Shred the chicken into small 1/2 "pieces and put it back in the same pan.
Add the onions, pepper, sour cream and 1/3 cup cheese and cook on medium heat.
Add 1/3 cup tomato sauce, the seasonings and spices.
Stir on medium heat and add the cilantro and chopped jalapeno peppers and mix well.
When the mixture is thicker remove the pan from the heat and divide it into 5 equal portions.
Put one portion in the center of each tortilla and spread folding the tortillas on both sides.
Arrange the folded tortillas in a baking dish (with the folded end at the bottom) and pour the remaining tomato sauce evenly all over and garnish with the remaining cheese.
Bake for 20 minutes until the cheese melts.
Let it cool and serve with sour cream and salsa.