Mexican kitchen – Enchiladas

Mexican cuisine is a fusion of different cuisines. The basis of Mexican cuisine lies in the Aztec culture. Later on, the Spanish kitchen became the big influence. Also, the French kitchen has had treatment on Mexican cuisine, and especially in the field of some cooking methods and preparations of sauces and bread.

Tortilla dishes occupy an important place in Mexican cuisine. You can see these in different forms, such as a burrito, enchilada, taco, tortilla chips etc. The tortilla is a kind of pancake, made from corn or wheat flour. The Mexican cuisine is best known for its spicy dishes and sauces and there is no lying when we say that the food is perhaps one of the spiciest. This culture is crazy about the chili pepper; the sweet and the spicy variant. It is therefore not surprising that this pepper can be found in almost every dish; if you do not see it, you can taste it. It is one of the most important ingredients of a Mexican dish and also the most representative of Mexican cuisine. There is no Mexican dish without chili.

Ingredients

  • 2 courgettes
  • 300 gr chicken fillet
  • 1 tablespoon taco or enchilada spices
  • 1 pepper
  • grated cheese
  • 1 onion
  • 2 cloves of garlic
  • 140 gr corn
  • 1 forest onion
  • 125 ml of sour cream
  • 200 ml tomato sauce (passata)

Materials

  • 1 very large oven dish or medium format
  • Cheese slicer or mandolin

Preparations

Boil the chicken in a pan with water for about 15 minutes. Preheat the oven to 220 degrees. Cut the zucchini’s with a cheese slicer or mandolin into long strips of 1 mm thick (36 slices). Chop the onion and garlic finely and vegetables in a little oil in a large pan. Cut the pepper into cubes and fry briefly with the onion.

Remove the chicken from the water, drain and pull with a fork into the pulled chicken. Add these pieces of chicken to the pan together with the herbs. Drain the corn and add to the pan. Place 3 slices of zucchini next to each other so that they overlap slightly.

Spoon some of the mixture on the front of the strips of zucchini and roll carefully. Place the roll in a greased oven dish. Repeat with the rest of the filling and zucchini. Spoon some of the tomato sauce over the rolls and sprinkle with cheese. Put the dish in the oven for 8 to 10 minutes until the cheese has melted nicely. Spoon some sour cream and sprinkle with some spring onion in rings.

Enjoy! 😊
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