MexicoChicken enchiladas
Arabic name إنتشيلاداس الدجاج
Original name Chicken Enchiladas
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Ingredients (8)
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Method
Prepare the cooked chicken and cut or shred it into thin strips.
Lightly fry the corn tortillas in hot oil for a few seconds on each side to soften them so they don’t crack when rolled.
Dip each tortilla in the hot enchilada sauce, fill it with chicken and roll it up tightly.
Arrange the filled rolls in a baking dish and cover with the remaining sauce and the grated cheese.
Bake until the cheese is completely melted and bubbling, and serve hot with chopped onion, sour cream and fresh coriander.
