February 16, 2020

Chicken in enchiladas sauce a la Valdemarsro

I have found this recipe on chicken enchiladas by Valdemarsro. It is a very tasty recipe, and it is very easy to make, the only thing is, that is takes quiet some time to prepare. And you also need a pretty good selection on various herbs and spices in more kitchen.

I left out the smoked paprika spice, as I did not have this specific spice in my kitchen collection.

I decided to make two portions of enchiladas sauce, while I made this sauce. The rest of the sauce I have placed in my freezer, so I can make a new portion of enchiladas faster next time.

Chicken in enchiladas sauce a la Valdemarsro: - 4 servings

Enchiladas sauce:

  • 1 teaspoon ground cumin
  • 1 teaspoon cinnamon
  • 1 teaspoon paprika
  • 1 nip of cayenne pepper
  • 2 cloves of garlic - finely chopped
  • 1 tablespoon of olive oil
  • ½ onion- finely chopped
  • ½ teaspoon ground coriander
  • 1 tablespoon wheat flour
  • 1 can of chopped tomatoes - 400 g
  • 1 dl vegetable stock
Pulled chicken:

  • 2 chicken breats
  • ½ dl vegetable stock
  • 1 can of chopped tomatoes - 400 g
  • 1 tablespoon olive oil
  • 2 cloves of garlic - finely chopped

On top:

  • 150 g maize corns
  • 240 g black beans - boiled or from can
  • 50 g Cheddar - grated
  • 8 tortillas

Enchiladas sauce:

  1. Add all the ground spices dry into a cooking pot.
  2. Roast the spices, while stirring, until it smells great.
  3. Remove the cooking pot from the heat, add in the olive oil, onion and garlic.
  4. Fry the onions, until they are soft.
  5. Sprinkle the flour over, stir well and when pour in the vegetable stock. Stir well to avoid the formation of flour lumps.
  6. Add in the chopped tomatoes, and the sauce simmer gently without the lid on for 10-15 minutes.
  7. Season the sauce with salt & pepper.
Pulled chicken

  1. Add chopped tomatoes,garlic, olie, vegetable stock and chicken into a medium cooking pot.
  2. Bring the content to the boil.
  3. Let the chicken simmer under the lid for 30 minutes.
  4. Cut the chicken meat into smaller pieces into the tomato sauce.

  1. Heat up the fan oven to 180'C.
  2. Spread some of the enchiladas sauce out on to a tortilla.
  3. Fill pulled chicken, maize, black beans and grated Cheddar cheese on the tortilla.
  4. Fold the content into the tortilla like a letter shape.
  5. Place the folded tortilla up side down into a baking tray.
  6. Bake the enchiladas at 180'C for 15-18 minutes in the oven
  7. Serve the baked enchiladas together with guacamole, salsa and rice.

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