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Chicka Chicka Boom Boom Enchiladas
Plat

Chicka Chicka Boom Boom Enchiladas

1 h 15Pour 6Nutri-Score C€€
par @jenmoralesfam042 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

6 personnes
  • chicken breast (whole, roasted then shredded)Viandes900 g
  • oil (drizzled over the chicken)Épicerie30 ml
  • garlic pepper seasoning (for seasoning the chicken)Épices10 g
  • Hatch green chili seasoning (for seasoning the chicken)Épices10 g
  • salt (for the chicken and the salsa)Épices6 g
  • Hatch chiles (roasted, skins peeled, seeds optional)Fruits et légumes4 morceaux
  • onion (halved, roasted)Fruits et légumes1 morceau
  • serrano pepper (roasted, seeds optional)Fruits et légumes1 morceau
  • tomatillos (boiled)Fruits et légumes9 morceaux
  • garlic (cloves, boiled with the tomatillos)Fruits et légumes3 morceaux
  • cilantro (fresh)Fruits et légumes15 g
  • lime (half, juiced)Fruits et légumes1 morceau
  • chicken bouillonÉpicerie8 g
  • black pepper (ground)Épices4 g
  • vegetable brothÉpicerie120 ml
  • cumin (ground)Épices3 g
  • chili powderÉpices3 g
  • heavy creamProduits laitiers120 ml
  • Mexican style cheese (shredded, divided)Produits laitiers350 g
  • corn tortillas (warmed and lightly fried)Boulangerie12 morceaux

par portion

Nutrition

551kcal

Glucides
35 g
Protéines
41 g
Lipides
28 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Four
  • Blender
  • Poêle
  • Casserole
  • Plat allant au four
  • Saladier

pas à pas

Préparation

  1. Season and roast the chicken

    • Place the chicken breast in a baking dish and drizzle with oil so the seasonings stick.
    • Season both sides with garlic pepper, Hatch green chili seasoning and salt, massaging it in.
    • Roast at 220 °C for about 30 minutes.
    Étape 1

  2. Roast the chiles, onion and serrano

    • Place the Hatch chiles, onion and serrano on a tray.
    • Roast in the oven alongside the chicken until they turn color.
    Étape 2

  3. Boil the tomatillos and garlic

    • Bring the tomatillos and garlic cloves to a boil in a saucepan.
    • Cook until the tomatillos soften.
    Étape 3

  4. Shred the chicken

    • Shred the roasted chicken and reserve the juices from the pan.
    Étape 4

  5. Blend the roasted Hatch chile salsa

    • Peel the skins off the roasted chiles and add them to the blender, removing the seeds if you want it less spicy.
    • Add the roasted serrano, onion, boiled garlic, tomatillos, cilantro, lime juice, chicken bouillon, salt, black pepper and vegetable broth.
    • Blend, then add the reserved chicken juices and blend again until smooth.
    Étape 5

  6. Fry the tortillas

    • Fry the warmed corn tortillas in hot oil for a few seconds on each side.
    • Drain and set aside.
    Étape 6

  7. Finish the sauce

    • Pour the salsa into a pan and stir in the cumin and chili powder.
    • Bring to a simmer, then add the heavy cream and continue simmering.
    • Stir in some of the Mexican style cheese until melted.
    Étape 7

  8. Roll the enchiladas

    • Spread a little sauce over the bottom of the baking dish.
    • Fill each tortilla with shredded chicken and cheese, then roll and place seam-side down in the dish.
    Étape 8

  9. Top and bake

    • Pour the remaining sauce over the rolled enchiladas.
    • Cover generously with the rest of the Mexican style cheese.
    • Bake at 190 °C until nice and bubbly.
    Étape 9
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