Get ready to embark on a mouthwatering culinary journey through the heart of Mexican cuisine with these irresistible Enchiladas Michoacanas! These aren't just any enchiladas – they're a symphony of tender shredded chicken, vibrant red sauce, and creamy queso fresco that will transport you straight to the bustling kitchens of Michoacán. Whether you're a seasoned home cook or a curious food lover, this recipe promises to deliver restaurant-quality flavors right in your own kitchen.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 12 corn tortillas
- 2 cups red enchilada sauce
- 2 cups shredded chicken
- 1 cup crumbled queso fresco
- 1/2 cup chopped onions
- 1/4 cup chopped cilantro
- Vegetable oil for frying
Instructions
- Prepare your ingredients by shredding the chicken, chopping onions and cilantro, and crumbling the queso fresco. Set each ingredient aside in separate bowls.
- Heat a small amount of vegetable oil in a skillet over medium heat. Quickly pass each corn tortilla through the hot oil for about 5-10 seconds on each side to soften and make them pliable. This prevents them from breaking when rolling.
- Place the briefly fried tortilla on a flat surface and add approximately 2-3 tablespoons of shredded chicken in the center. Sprinkle some chopped onions over the chicken.
- Carefully roll the tortilla tightly around the filling, creating a compact enchilada. Place seam-side down in a baking dish.
- Repeat the rolling process with remaining tortillas until all enchiladas are prepared and arranged in the baking dish.
- Pour the red enchilada sauce evenly over the rolled enchiladas, ensuring they are completely covered.
- Sprinkle crumbled queso fresco over the top of the sauced enchiladas.
- Place the baking dish in a preheated oven at 375°F (190°C) and bake for 15-20 minutes until the cheese is melted and the sauce is bubbling.
- Remove from oven and let rest for 5 minutes. Garnish with fresh chopped cilantro before serving.
Tips
- The secret to amazing enchiladas is in the tortilla technique. Briefly frying them in oil makes them pliable and prevents tearing.
- Don't overcrowd your baking dish. Leave a little space between enchiladas to ensure even heating and sauce distribution.
- For extra flavor, consider warming your enchilada sauce before pouring it over the rolled tortillas.
- If you want to prep ahead, you can assemble the enchiladas earlier in the day and refrigerate, adding a few extra minutes to the baking time.
- For a crispy top, switch your oven to broil for the last 2-3 minutes of cooking, watching carefully to prevent burning.
- Use freshly shredded chicken for the best texture and flavor – rotisserie chicken works great as a time-saving option.
- Serve immediately after resting to enjoy the perfect blend of melted cheese and warm, saucy tortillas.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 25g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 75mg
