Ingredients with Measurements:
- 2 cups cooked shredded chicken
- 1/2 cup chopped onion
- 1/2 cup chopped tomato
- 1/4 cup chopped cilantro
- 1/4 cup chopped green olives
- 1/4 cup chopped capers
- 1/4 cup chopped pickled jalapeños
- 1/4 cup chicken broth
- 2 tbsp vegetable oil
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp salt
- 12 corn tortillas
- 2 cups shredded Monterey Jack cheese
- 1/2 cup crumbled queso fresco
Special equipment needed:
- Skillet
- Baking dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a skillet, heat vegetable oil over medium-high heat.
3. Add onion and tomato and cook until softened, about 5 minutes.
4. Add shredded chicken, cilantro, green olives, capers, pickled jalapeños, chicken broth, cumin, oregano, and salt. Cook for 5 more minutes.
5. In a separate skillet, heat tortillas until soft and pliable.
6. Place a spoonful of the chicken mixture in the center of each tortilla and roll up.
7. Place the enchiladas seam-side down in a baking dish.
8. Sprinkle shredded Monterey Jack cheese over the top of the enchiladas.
9. Bake for 20-25 minutes, until cheese is melted and bubbly.
10. Sprinkle crumbled queso fresco over the top of the enchiladas before serving.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 425
Fat: 23g
Carbohydrates: 28g
Protein: 28g
Sodium: 1025mg
Substitutions for ingredients:
- Shredded chicken can be substituted with shredded beef or pork.
- Monterey Jack cheese can be substituted with cheddar cheese.
- Queso fresco can be substituted with feta cheese.
Variations:
- Add black beans or corn to the chicken mixture for added texture.
- Use flour tortillas instead of corn tortillas.
- Top with salsa or guacamole before serving.
Tips and tricks:
- To make the chicken mixture ahead of time, store in an airtight container in the refrigerator for up to 2 days.
- If the tortillas are difficult to roll, heat them in the microwave for a few seconds to soften them.
Storage instructions:
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve the enchiladas on a platter with a side of rice and beans.
Garnishes:
Garnish with chopped cilantro, sliced avocado, and a dollop of sour cream.
Pairings:
Serve with a side of Mexican rice and refried beans.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled corn on the cob
Troubleshooting advice:
- If the tortillas are cracking when rolled, they may be too dry. Heat them in the microwave for a few seconds to soften them.
- If the enchiladas are too dry, add more chicken broth to the chicken mixture.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Pollo Motuleño is a traditional dish from the Yucatan region of Mexico. It is named after the town of Motul, where it originated.
Flavor profiles:
Savory, tangy, and slightly spicy.
Serving suggestions:
Serve with a side of Mexican rice and refried beans for a complete meal.
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Region: Mexican