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Chicka Chicka Boom Boom Enchiladas
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Chicka Chicka Boom Boom Enchiladas

1 h 15 minServes 6Nutri-Score C€€
from @jenmoralesfam042 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • chicken breast (whole, roasted then shredded)Meat900 g
  • oil (drizzled over the chicken)Pantry30 ml
  • garlic pepper seasoning (for seasoning the chicken)Spices10 g
  • Hatch green chili seasoning (for seasoning the chicken)Spices10 g
  • salt (for the chicken and the salsa)Spices6 g
  • Hatch chiles (roasted, skins peeled, seeds optional)Produce4 pieces
  • onion (halved, roasted)Produce1 piece
  • serrano pepper (roasted, seeds optional)Produce1 piece
  • tomatillos (boiled)Produce9 pieces
  • garlic (cloves, boiled with the tomatillos)Produce3 pieces
  • cilantro (fresh)Produce15 g
  • lime (half, juiced)Produce1 piece
  • chicken bouillonPantry8 g
  • black pepper (ground)Spices4 g
  • vegetable brothPantry120 ml
  • cumin (ground)Spices3 g
  • chili powderSpices3 g
  • heavy creamDairy120 ml
  • Mexican style cheese (shredded, divided)Dairy350 g
  • corn tortillas (warmed and lightly fried)Bakery12 pieces

per serving

Nutrition

551kcal

Carbs
35 g
Proteins
41 g
Fat
28 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Blender
  • Frying pan
  • Saucepan
  • Baking dish
  • Mixing bowl

step by step

Method

  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.
    Step 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.
    Step 2

  3. Boil the tomatillos and garlic

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

  4. Shred the chicken

    • Shred the roasted chicken and reserve the juices from the pan.
    Step 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.
    Step 5

  6. Fry the tortillas

    • Fry the warmed corn tortillas in hot oil for a few seconds on each side.
    • Drain and set aside.
    Step 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.
    Step 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.
    Step 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.
    Step 9
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