Hühnchen-Enchiladas – ein leckeres mexikanisches Gericht aus Maistortillas, gefüllt mit Hühnchen und einer scharfen Chilisauce. Das Rezept enthält Anweisungen zur Zubereitung der Chilisauce, Crema und Beilagen.
Category
Dinner
Servings
4
Prep time
45 minutes
Cook time
20 minutes
Chicken enchiladas - a tasty Mexican dish made with corn tortillas filled with chicken and a spicy chilli sauce. The recipe includes instructions for making the chilli sauce, crema, and garnishes.
Ingredients
- 1 dried Pasilla chilli
- 3 dried Ancho chillies
- 1 dried Guajillo chilli
- 1 dried Chipotle chilli
- 2 white onions
- 3 garlic cloves, crushed
- 1 tbsp dried oregano
- salt, to taste
- 300ml (10 fl oz) double cream
- 150ml (5 fl oz) buttermilk
- 8 seasoned and grilled chicken thighs
- oil or lard, for cooking
- 8 radishes, diced
- 1 bunch of coriander, leaves picked and washed
- 12 corn tortillas
Directions
Crema
Combine the double cream and buttermilk in a glass jar and mix well.
- Cover with the lid and leave at room temperature for 24 hours to culture.
- After 24 hours, transfer the mixture to a bowl, season lightly with salt, and mix well.
- Pour the seasoned crema into a clean jar and refrigerate until fully chilled. Note: The crema will keep in the fridge for 3–4 days.
Chilli sauce
Remove the seeds from the chillies and cut them into small pieces, roughly 2 cm (¾ inch) squares.
- Bring 300ml (10 fl oz) of water to a light simmer in a pot.
- Add the chopped chillies to the water, then turn off the heat.
- Add 1 peeled and quartered white onion and 3 garlic cloves to the steeping water. Let everything steep for 10 minutes.
- Transfer the contents of the pot to a blender, along with the oregano and a pinch of salt. Blend until smooth.
- Heat a saucepan over medium heat and add 2 tablespoons of oil. Once the oil is hot, pour in the blended chilli sauce.
- Cook the sauce, stirring frequently, for 9–10 minutes. Season with a generous pinch of salt.
Garnishes
Slice the grilled chicken thighs into strips.
- Finely slice the remaining white onion and dice the radishes.
- Prepare the coriander leaves for garnishing.
Assemble chicken enchiladas
Heat a frying pan over medium-high heat and add enough oil or lard to coat the base.
- Once the oil is hot, warm the corn tortillas in the pan for about 1 minute per side.
- Place a ladleful of the prepared chilli sauce and some sliced chicken onto each tortilla.
- Fold the tortillas in half and transfer them to a serving plate.
- Drizzle with additional chilli sauce and dress with the crema.
- Garnish with sliced white onion, diced radish, and coriander leaves.
