Tuesday, February 14, 2017

Cook the book: Chicken Enchiladas

Cook the book is my section here which tests printed recipes in real life. I have a lot of cookbooks and magazines because collecting them is my hobby, hehe. Here's a chicken enchiladas recipe which I adapted from the October 2014 issue of Appetite Magazine. Tried recreating this because I love Mexican  food, and this turned out to be really delicious.

You will need:

cooking oil for frying
4 pcs skinless, boneless chicken breast halves
1 pc onion, sliced
1/2 pint sour cream
1 cup cheddar cheese, grated
1 tbsp parsley
1/2 tsp dried oregano
1/2 tsp ground black pepper
1/2 tsp salt
1 can tomato sauce
1/2 cup water
1/2 tbsp chili powder
1/3 cup chopped green bell pepper
1 clove minced garlic
8 pcs tortilla
1 bottle store bought taco sauce
1 cup cheddar or quick-melt cheese

Procedure:

1. Preheat oven to 350F (175C)

2. Pan fry chicken slices until no longer pink and free of juices.

3. Add onion, sour cream, cheddar cheese, parsley, oregano, ground black pepper and salt. Heat until cheese melts.

4. Stir in tomato sauce, water, chili powder, green bell pepper, garlic and simmer for a few minutes. Turn off heat and set aside.

5. Take a flour tortilla and place about 2 tbsps of filling in the center. Roll into logs. Repeat until filling is used up.

6. Arrange tortilla logs in a 9 x 13 baking dish. Pour taco sauce over the logs and top with more cheese. Bake uncovered in a preheated oven for 15-20 minutes. Let cool before serving.

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