Ground Chicken Enchiladas
Enchiladas is a simple Mexican dinner for the nights when you feel laid back and yearn for a spicy yet simple meal to eat and enjoy. The sight of mushy corn tortillas with a sumptuous filling, smothered with yummy sauce and oozing out melted cheese are bound to increase your appetite. The filling of ground chicken, corn and veggies in enchiladas will take you through an extravagant gastronomic journey. The origin of enchiladas can be traced back to the Mayan era when rolled tortillas used to be a regular food. During the 19th century, the proper recipe of Mexican enchiladas was documented in El Cocinero Mexicano or “The Mexican Chef” when translated into English which happened to be the first Mexican cookery book. The earlier enchiladas which happened to be tortillas simply dipped in chili sauce slowly evolved into ones with a wide range of fillings. Though originally a street food, its appetizing flavor soon made into a household favorite for wholesome yet simple dinners. Hence, prepare ground chicken enchiladas for your family and yourself – they will simply love the Mexican twist for dinner!
- 10 corn tortillas
- 1 can red enchilada sauce
- 1 lb ground chicken
- 2 tsp chili powder
- 1 tsp cumin
- 1 packet of cream cheese, melted
- 1 cup shredded cheese
- Salt to taste
- Oil as needed
- Pour in half of the enchilada sauce over melted cream cheese and stir well to combine.
- Sauté the ground chicken in oil, along the spices and a dash of salt; continue to stir at times until they brown.
- Spread portions of ground meat midway between each tortilla and roll them up.
- Place half of them in a baking dish and pour in some of the cheesy enchilada sauce over them.
- Top it up with some shredded cheese and repeat the layering again.
- Spread the remaining cheese on top and bake in a preheated oven at 350 degrees F, for half an hour, or until the surface starts to brown.
- Remove from oven and serve.