Prepare the chicken. Put the chicken in boiling water. Boil for 2~3 minutes, turn off the heat, cover with a lid, and cook in residual heat.
When the chicken is cooked, take it out from the pan. Let it cool down a little and shred into small strips. Keep about 100 ml of boiled broth.
Make the sauce. Finely chop the onion and garlic.
Heat olive oil and garlic in a deep frying pan. When fragrant, add onions and fry until softened.
Sprinkle plain flour over Step 4 and fry a little while.
Add canned tomatoes and the boiled broth from Step 2 and bring to the boil. Then add the ☆ingredients and boiled chicken.
Keep tasting Step 6, season with salt and pepper, and the sauce is ready. Keep 1/4 of the sauce aside to cook in Step 9.
♦Shape. Roll the sauce with a tortilla.
Bake. Lay the rolled tortillas in a heatproof dish, put the remaining of the sauce from Step 7 and cheese on top.
Cook in the oven preheated to 180℃/350℉ until the cheese starts to brown (about 10 minutes).
It's done! Serve with sour cream.
Story Behind this Recipe
I LOVE mexican food! So I made this dish by myself.
When you boil the chicken, it will become tender if you cook with residual heat. Adjust the consistency of the sauce using boiled broth and plain flour. It will taste richer if you mix cheeses. The cooking time varies depending on your oven. So keep an eye on the enchiladas while cooking.