Enchiladas de pollo

Ingredients

  • 700 g of chicken thighs (or breast)
  • 16 corn tortillas
  • 2 cans of enchilada sauce (red or green)
  • canola oil (or any kind)
  • 1 medium onion
  • 1 cup of white vinegar
  • 1 pack of Knorr Arroz a la Mexicana
  • 300 g of mozzarella cheese (or queso fresco, or cotija cheese)
  • 500 ml of sour cream
  • salt

ENCHILADAS DE POLLO (CHICKEN ENCHILADAS)

A perfect chicken recipe to pair with Knorr® Mexican-style Rice (Arroz a la Mexicana)

Cook time

25 mins

Preparation Time

20  Minutes

Preparation

  1. Cut the medium onion into juliennes.

  2. Soak in water with white vinegar to remove bitterness.

  3. Boil and shred the chicken breast or thighs.

  4. Deep fry the tortillas for 5 to 10 seconds per side.

  5. Set aside on paper towels to absorb excess oil.

  6. Cook a pouch of Knorr Arroz a la Mexicana as per package instructions.

  7. Heat the enchilada sauce.

  8. Soak the fried tortillas in the sauce until they become soft.

  9. Fill each tortilla with shredded chicken and fold.

  10. Decorate with soaked onions, mozzarella cheese, and sour cream.

Tags

Preparation

  1. Cut the medium onion into juliennes.

  2. Soak in water with white vinegar to remove bitterness.

  3. Boil and shred the chicken breast or thighs.

  4. Deep fry the tortillas for 5 to 10 seconds per side.

  5. Set aside on paper towels to absorb excess oil.

  6. Cook a pouch of Knorr Arroz a la Mexicana as per package instructions.

  7. Heat the enchilada sauce.

  8. Soak the fried tortillas in the sauce until they become soft.

  9. Fill each tortilla with shredded chicken and fold.

  10. Decorate with soaked onions, mozzarella cheese, and sour cream.

View Collection