History and Origin of Enchiladas
Enchiladas are a traditional dish of Mexican cuisine with roots that go back to pre-Hispanic times. Originally, indigenous people used corn tortillas filled with chilies and other ingredients available in their environment. Over time, this recipe has evolved and become popular in various versions throughout Mexico and in other Latin American countries.
In different countries of the region, this dish may have other names or present slight variations. For example, in Guatemala, they are simply known as "paches" when different types of dough are used, and in some regions of Central America, although less common, similar versions are enjoyed under names such as "stuffed tortillas." However, chicken enchiladas are perhaps one of the most emblematic and appreciated preparations internationally.
The combination of chicken, chilies, and corn tortillas creates a rich and comforting culinary experience, reflecting the cultural diversity and richness of Mexico and other Spanish-speaking countries.
How to Prepare Chicken Enchiladas
Ingredients: Chicken Breasts, Tomatoes, Cream of Chicken Soup, Green Chilies, Onion, Cheddar Cheese, Cumin, Garlic Powder, Corn Tortillas.
Preparation Steps:
Cover the chicken with water and simmer for 30 minutes.
Let it cool, debone it, and cut it into strips; set aside.
Mix tomatoes, onions, soup, chilies, cumin, and garlic powder.
Dip the tortillas in the broth left from boiling the chicken, place one on a plate.
Top with 1/12 of the chicken, then add 2 tablespoons of the soup mixture and 1 tablespoon of cheese.
Roll them up and place them seam-side down on a baking tray.
After filling and rolling all of them, pour the remaining soup mixture evenly over the enchiladas and sprinkle with the remaining cheese.
Bake at 350 degrees until the cheese melts.
