Teresa's Recipes
Enchiladas Michoacanas
Dive into the vibrant flavors of Mexico with Enchiladas Michoacanas, a beloved dish that showcases the culinary traditions of the Michoacán region. These delightful corn tortillas are generously filled with tender, shredded chicken and bathed in a rich, savory tomato sauce, creating an explosion of flavor in every bite. Topped with crumbled queso fresco, fresh cilantro, and a hint of spice from jalapeños, this dish is a celebration of comfort food that is both hearty and satisfying. Enjoy them with a side of refried beans and Mexican rice for a complete meal that will transport you straight to the heart of Mexico.
Ingredients
- 12 Corn tortillas
- 2 cups, cooked and shredded Chicken breast
- 4 medium, diced Tomatoes
- 1, diced Onion
- 2 cloves, minced Garlic
- 1, minced (adjust based on spice preference) Jalapeno
- 1 teaspoon Cumin
- 1 teaspoon Dried oregano
- to taste Salt
- to taste Pepper
- for frying Vegetable oil
- for garnish, chopped Cilantro
- 1 cup, crumbled Queso fresco
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Calories: 450
- Fat: 15g
- Carbs: 45g
- Protein: 35g
- Sodium: 550mg
- Sugar: 5g
Instructions
- Preheat the oven to 350°F (175°C).
- In a saucepan, heat 2 tablespoons of vegetable oil over medium heat. Add the diced onion and minced garlic, cooking until softened, about 3-4 minutes.
- Stir in the diced tomatoes, minced jalapeno, cumin, dried oregano, salt, and pepper. Cook for about 10 minutes until the tomatoes are soft and the flavors meld together. Remove from heat and allow to cool slightly.
- Using a blender or food processor, blend the tomato mixture until smooth. This will be your enchilada sauce. Set aside.
- In a separate skillet, heat a small amount of vegetable oil over medium heat. Quickly dip each corn tortilla in the hot oil for a few seconds to soften, then remove and let excess oil drain.
- Place a generous spoonful of shredded chicken in the center of each tortilla and roll it up tightly. Arrange the rolled enchiladas seam-side down in a baking dish.
- Pour the tomato sauce over the enchiladas, ensuring they are well coated. Sprinkle crumbled queso fresco on top.
- Bake in the preheated oven for 20-25 minutes, or until the enchiladas are heated through and the cheese is melted and slightly golden.
- Garnish with chopped cilantro and serve hot, accompanied by your favorite sides.
Tips
- For a vegetarian version, substitute the chicken with sautéed vegetables or beans.
- Experiment with different types of cheese, such as Monterey Jack or Chihuahua cheese, for a unique flavor.
- Serve enchiladas with a side of Mexican rice and refried beans for a complete meal.