ENCHILADAS DE POLLO (CHICKEN ENCHILADAS)
- Preparation Time : 20 mins | Cooking Time : 25 mins | Makes 4 Servings
A perfect chicken recipe to pair with Knorr® Mexican-style Rice (Arroz a la Mexicana)
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Ingredients List
- 700 g of chicken thighs (or breast)
- 16 corn tortillas
- 2 cans of enchilada sauce (red or green)
- canola oil (or any kind)
- 1 medium onion
- 1 cup of white vinegar
- 1 pack of Knorr Arroz a la Mexicana
- 300 g of mozzarella cheese (or queso fresco, or cotija cheese)
- 500 ml of sour cream
- salt
DIRECTIONS
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Cut the medium onion into juliennes.
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Soak in water with white vinegar to remove bitterness.
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Boil and shred the chicken breast or thighs.
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Deep fry the tortillas for 5 to 10 seconds per side.
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Set aside on paper towels to absorb excess oil.
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Cook a pouch of Knorr Arroz a la Mexicana as per package instructions.
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Heat the enchilada sauce.
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Soak the fried tortillas in the sauce until they become soft.
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Fill each tortilla with shredded chicken and fold.
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Decorate with soaked onions, mozzarella cheese, and sour cream.
