Thursday, March 7, 2013

Chicken Enchiladas & Tomato-pepper Salsa

Finally I was enough bored with Indian dishes and decided to cook anything which is not an Indian dish. Coincidentally I was talking to my friend Trina at that time and she suggested this Mexican dish and gave me the recipe. I never tried any Mexican dish at my kitchen before. In fact, I didn't have much idea about this cuisine beyond Nachos or Tacos. And "Enchilada" was a complete new thing to me. Only I was happy that I won't have to eat those usual stuffs. Err....I am a huge fan of Indian cuisine..but every one deserves change..isn't it!!
However I went to kitchen happily and discovered that I don't have many of those ingredients in my pantry! So it was not a Mexican night!
But I could not wait for long and collected all the ingredients and tried it the next day. It was an easy recipe. But awesome one. That night I made Chicken Enchiladas with Trina's recipe and made a Tomato-pepper salsa on my own. I didn't change the recipe much..only few little things I have changed.
 I am going to share both the recipes here. First I made the starting with that.

Tomato-pepper Salsa

Ingredients for "Tomato-Pepper Salsa":

  1. Ripe & red tomato 2-3 large
  2. Green bell pepper 1 medium
  3. Garlic 4-6 cloves
  4. Red onion 1 medium (finely chopped)
  5. Jalapeno or any hot chilli according to taste
  6. Lemon juice 1 teaspoon
  7. Olive oil
  8. salt

How to prepare "Tomato-Pepper Salsa":
  • Turn oven to grill mode and preheat with highest temperature.
  • Wash tomato and pepper and make "X"-like cuts on them. Crush garlic slightly.
  • Take a oven proof pan and arrange tomato, pepper and garlic. Drizzle little olive oil and sprinkle little salt over them. Grill on top rack for 10-15 minutes and flip them to other side. Grill for more 10-15 minutes or till the vegetable skins are wrinkled and you can notice the grill marks on them. Take it out and let it come to room temperature.

  • Now discard the skin and seeds and smash/mix together using a spoon. If you want a smooth salsa, just blend them using a food processor.
  • Add chopped onion, chilli, lemon juice, salt and 1/2 tea spoon olive oil. Mix well. And your salsa is ready to serve.

Chicken Enchiladas

Now coming to my second recipe, which is "Chicken Enchilada". I got this recipe from a cooking-expert friend Trina and modified few little things.
Google says, An enchilada (pron.: /ˌɛnɨˈlɑːdə/Spanish: [entʃiˈlaða]) is a corn tortilla rolled around a filling and covered with a chili pepper sauce. Enchiladas can be filled with a variety of ingredients, including meatcheesebeanspotatoesvegetablesseafood or combinations. 
It also says, The Real Academia Española defines the word enchilada, as used in Mexico, as a rolled maize tortilla stuffed with meat and covered with a tomato and chile sauce.[1][2] Enchilada is the past participle of Spanish enchilar, "to add chile pepper to", literally to "season (or decorate) with chile." [Information source : ]

Ingredients for "Chicken Enchiladas":
  1. Corn tortilla 4 pieces *(Enchiladas are originally made with corn tortillas. Although in parts of northern Mexico flour tortillas are sometimes used. However here I used store brought flour tortillas.)
  2. Boneless chicken fillet 250 gm (cut into thin slices)
  3. Garlic 4 cloves (finely chopped)
  4. Red onion 1 small (finely chopped)
  5. Salsa (that you prepared earlier) 4 table spoon
  6. Light sour cream 4 table spoon
  7. Tasty cheese (I used cheddar cheese) 3/4 cup to 1 cup (grated)
  8. Chillies 2 Ancho chillies or 4 normal dried chillies *(It's preferred to use chipotle for this recipe. These are smoked Jalapeno. The smokey flavour of chipotle can not be replaced by any other chilli. However I tried with normal dried chillies, that also fairly good.)
  9. Dried oregano 1 heaped tea spoon
  10. Ground cumin 1/4 tea spoon
  11. Salt according to your taste *(Be careful about using salt , as cheese and salsa both have salt)
  12. Vegetable oil 1 table spoon and little more

How to prepare "Chicken Enchiladas":
  • Soak dry chillies in hot water for 30 minutes and make a smooth paste of them.
  • Heat oil in a pan. Add garlic and onion fry for few seconds. Add oregano and cumin and fry for 2 minutes. Add chicken pieces and toss well until spices coats it well.
  • Stir in chilli paste. Let it cook for sometimes over medium heat.
  • Add some boiling water, bring it to boil. Add 2 table spoon salsa and salt. Shimmer over medium heat until it is thickened to a sauce-like consistency. Check the seasoning and turn off the heat.
  • Preheat your oven to 200°C. Take a Rectangular Dish / lasagne dish n grease it.
  • Soften tortillas. Just place each them over heated tawa, one by one for few seconds and flip to the other side. You can do it in oven or microwave also.
  • Spoon some of the chicken mixture to each tortilla and roll it up to make an Enchilada. Repeat the process with the rest tortillas. Place them side by side.
  • Spread 2 table spoon salsa over them and then spread the sour cream well. Leave the edges,it  will give a lovely crust. 
  • Now add grated cheese.

  • Cover with foil and bake for 30-35 minutes at 200°C
  • Uncover it and bake at 250°C (or the highest temperature you can set to your oven) for another few minutes to get a lovely golden-brown colour. 
  • Serve with the Salsa. :)

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