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Tasty Enchiladas/Enchiladas Sabrosas

February 13, 2011

“I love comfort food.  I love food! Mexican food is one of the many types of food that my family loves and I’ve always eaten.  Thanks to my abuelita (grandmother in English) Ofelia my step-dad has the Mexican blood flowing through his veins. And it shows in a lot of his cooking. So it’s no wonder that everytime we discuss where to eat my dad is always saying, “Mexican!!

Here in Bogotá, there aren’t many options for Mexican food.  There’s your run-of-the-mill restaurant that has the tacos and burritos but it just doesn’t say home for me. So I decided to make some real HOMEMADE enchiladas.  I was going to make the tortillas from scratch too, but was pushed for time. Thankfully my husband loved it, although he’s not a fan of Mexican food. Can you believe that? I know, I almost cried when he told me that, but 3 minutes later he was asking if I had made more. *The beans in the picture are frijoladas that my husband made (his personal recipe) and the yellow rice was my creation as well.

 

Ingredients:

1lb chicken breast

thyme

rosemary

salt and pepper

4 tortillas

For the Salsa:

4-6 roma tomatoes

1 large onion (red or yellow)

cilantro

For the cheese sauce:

1 cup milk

1 cup white cheese (preferrably a spanish type of cheese)

salt/pepper

2 teaspoons cornstarch (or flour) to thicken

 

Directions:

  1. Preaheat oven 375ºF/175ºC
  2. On medium-high heat bring a large soup pot with the chicken breast to a boil. Add your seasonings to the water.
  3. Once the chicken is fully cooked, remove it from the pot and let it rest.
  4. While the chicken rests, take your tomatoes and cut them into small pieces along with the onions. Place into a mixing bowl.
  5. Finely chop your cilantro and add it to the onion/tomato mix.
  6. Bring to a boil the milk in a medium saucepan reserving 1/4 cup to mix with the flour. Once boiling lower the heat and add the cheese. Then mix the remaining milk and flour and pour into the pot.
  7. Start by assembling your enchiladas by placing the chicken and salsa onto the tortillas. Drizzle with a little bit of the cheese sauce.
  8. In a small dish, pour half the cheese sauce onto the bottom of the dish.  Roll up your tortillas and lay them in the cheese sauce in the dish.
  9. Drizzle the rest of the cheese sauce on top of the enchiladas.
  10. Bake for 10-15 until the tortillas turn golden brown.
  11. Sprinkle some of the remaining salsa on the enchiladas and serve.

*You can cut down on cooking time by purchasing pre-cooked chicken breasts and slicing it into small pieces instead of cooking a whole chicken breast*

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14 Comments leave one →
  1. February 13, 2011 4:42 pm

    Sounds awesome! Love beautiful colors all around! Nicely done!

  2. February 13, 2011 6:03 pm

    So glad your husband liked it when he’s not a huge fan of Mexican. But how can you not like all that cheesy, spicy goodness?!???

    • February 13, 2011 9:58 pm

      I know right? He just couldn’t resist this. Deep down in his heart he knows he’s been taken to the dark side that is mexican food. But I think it was the cheese sauce that one him over. Because that was definitely gone from his plate.

  3. February 14, 2011 12:11 am

    Phillip (my partner) wasn’t the biggest fan of mexican either when we started dating. He was used to eating traditional Croatian food and this was so different to him. I’m pleased to say that after 4 & 1/2 years one of his favourite meals is enchiladas… if you make it, they will enjoy it! (Although he still doesn’t enjoy my tofu green curry, but that’s the only dish).

    Shari from http://www.goodfoodweek.blogspot.com

    • February 14, 2011 1:27 am

      I dunno, I might have to agree with him about the tofu green curry. But then again, anything with curry is delicious so I’ll give it a go. I say, give it a tase test. If after the first bite you aren’t gagging, turning blue, red or any other color, then keep going. You don’t have to finish the plate but at least eat half of it. My husband has learned a big lesson now, all he does is say, “Honey that was delicious,” and I’m a happy camper. If there’s silence, there’s trouble.

  4. February 14, 2011 9:12 pm

    That recipe looks wonderful- my mouth is watering and the picture is beautiful. I think this will be my next meal this week. I never saw a cheese sauce with cornstarch. It all looks soo good.

    • February 15, 2011 2:43 am

      Yeah the cornstarch is for those who might not have flour on hand. I know that might sound ridiculous but you know how it is sometimes when things run out at the un-opportune time. But you can’t taste anything. It’s just used as a thickening agent. But thanks for the comment. I’m glad it made your mout water just like it did mine. Let me know how it works out next week.

  5. February 16, 2011 4:49 am

    Love Enchiladas!! I will have to give these a try! Yum! Beautiful pictures too, I really like your blog!

  6. February 17, 2011 8:00 pm

    Hello,

    We bumped into your blog and we really liked it – great recipes YUM YUM.
    We would like to add it to the Petitchef.com.

    We would be delighted if you could add your blog to Petitchef so that our users can, as us,
    enjoy your recipes.

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    Best regards,

    Vincent
    petitchef.com

    • February 17, 2011 10:24 pm

      Whoa Vincent!!!! Thanks!!!! We appreciate the compliment and the recommendation for Petitchef. Actually, the other day I was looking at blogs for inspiration on style and technic among other things and saw petitchef and wondered what it was about. We appreciate you taking the time out to recommend it to us and thank you for enjoying our recipes. We are really a baby blog and are learning so much about writing, editing, style, the blogging world and food photography. It’s a challenge but we are enjoying it. I’m running over to Petitchef right now.

  7. February 23, 2011 8:25 pm

    great work

  8. March 2, 2011 8:22 pm

    Yum, how delicious do these look?!

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