Ingredients
- 1 white onion--diced
- 1 1/2 lb boneless chicken breast--diced
- 5 chilies--chopped
- 1 can black beans--rinsed and drained
- 2 tbsp vegetable oil
- 6 large tortillas
- 4 cups Organic Valley's Shredded Mexican Blend Cheese
- if you are unable to source this brand of mixed cheeses, use a blend of shredded Colby, Monterey, and cheddar cheeses.
- 100 g enchilada sauce
- A handful of chopped coriander
- salt and pepper
Mexicans love wrapping up any kind of food with tortillas. Chicken enchiladas is a dish born out of the same practice. The dish, which originated in Mexico and can be dated back to the Mayans, was born when Mexicans began wrapping up their leftover chicken with tortillas. As time progressed, many versions of the same dish originated. Here’s a quick and easy version of chicken enchiladas. Chicken Enchiladas recipe tastes best when it is hot. Store it in a casserole to keep it warm for hours together.
HEALTH BENEFITS
Use only a meagre amount of low-fat cheese and avoid frying the tortillas before you fill them and bake the enchiladas. Choose a chilli sauce over a cheese sauce to top the dish. Do not top your enchiladas with sour cream or guacamole, as both are high in fat.
Whenever possible, try to keep fatty foodstuffs off your dish. The dish itself is quite high in fat, sodium and saturated fat and is extremely low in vitamins.
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How to make Chicken Enchiladas
TRIVIA The native name for the flat corn breads Nahuatl name tlaxcalli; the Spanish gave it the name tortilla. |
