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CHICKEN ENCHILADAS WITH MOZZARELLA AND SOUR CREAM

Enchiladas de poulet avec mozzarella et creme sure
Ground Poultry Nachos and tacos Oven Skillet Mexican Recipes Internationally inspired Quick recipes
2-4 Portions
10 min Prepping
20 min Cooking
Recipe Easy

Ingredients

  • 2/3 cup (170 ml) of Chicken Broth
  • 1 tbsp. (15 ml) of Olive Oil
  • 1 Yellow Onion, finely chopped
  • 4 Garlic Cloves, finely chopped
  • 4 Tomatoes, diced
  • 2 tsp. (10 ml) of Smoked Paprika
  • 2 tsp. (10 ml) of Chili Powder (optional)
  • 2 tsp. (10 ml) of Cumin (optional)
  • 1 Jalapeño, roughly chopped
  • 8 Tortillas
  • 200 g of Mozzarella
  • 150 g (1/3 lb) of Sour Cream
  • Salt and Pepper

Directions

Click the steps to erase them.

  1. Preheat broiler to high.
  2. In a large pan, add oil and cook ground chicken for 2 minutes over medium-high heat to brown it.
  3. Add half of the onions and cook for another 10 minutes.
  4. Add remaining onion and half of the garlic to another pan. Add tomatoes and paprika. Salt and pepper. Toss and cook for 5 minutes over medium heat.
  5. Remove from heat and set aside.
  6. Add to the chicken pan: spices (optional), jalapeño (to taste), the rest of the garlic, and the reserved tomato mixture and cook for another minute.
  7. Add the chicken broth.
  8. Stir content of both pans and bring to a boil over high heat.
  9. Cook for a few minutes until thickened, around 5 to 7 minutes.
  10. Using a slotted spoon, spoon chicken mixture onto the center of each tortilla.
  11. Arrange tortillas on the bottom of a coated baking dish or on a baking tray lined with parchment paper.
  12. Top with tomato mixture left in the pan and cheese. Broil in oven 3 to 5 minutes or until cheese is lightly browned and sauce is bubbly.
  13. Serve with sour cream.