Enchi-lasagna; a beautiful marriage of Italian and Mexican cuisine! Well, the truth is, there is no element of Italian...I was just too lazy to roll chicken in tortillas, plus I had all the leftover ingredients from Mexican lunch day. So I just layered tortillas and things I had in the fridge, and threw it in the oven. The taste is pretty much the same as chicken Enchiladas but the layers of tortillas look nice when you cut and serve. We enjoyed it with slices of avocado and lime-pickled red onion with Habanero. This Yucatan style pickled onion is must-have on our table. You can check out how-to-make on my previous post "Panuchos". As you like, sliced Jalapenos, black olives, corn can go between the layers.
Ingredients (serves 6)
...<to cook chicken>
3 pieces/about 1lbs of chicken breasts
1 tsp. salt
half a onion
2 cloves of garlic
12 corn tortillas
1 1/2 cup refried beans
2 cups(about 15oz) Enchilada sauce
*if you want home make the sauce, pls refer to "salsa for the pork" on my pulled pork post!
200g/7oz sour cream
200g/7oz shredded cheese(Colby jack, Gouda or etc)
1 cup vegetable oil for frying
Directions
1. Cook chicken in water with onion, garlic and salt for about 15 min. Drain, cool and shred.
2. Cut tortillas in half. Heat oil in a skillet and dip tortillas in oil, for about 20 sec. each side. Place on paper towels to drain excess oil.
3. In a bowl, combine shredded chicken, sour cream, 1 and 1/3 cup of Enchilada sauce and 50g /1.7oz cheese.
4. In a baking pan, layer tortillas, refried beans, chicken mixture. Repeat the process to have 4 layers.
5. Sprinkle the rest of cheese (150g/5.3oz) and the rest of Enchilada sauce (2/3 cup).
6. Bake at 180°C/350°F for about 15 min.
-May. 5 grocery shopping € 12.18/ € 205.09 left
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