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Spicy Chicken Enchilada Recipe
Chicken is one of the most popular ingredients in an incredibly wide variety of cuisines; and Mexican food is no exception. In fact, ever since the domestic chicken was brought to the Americas by the Spanish, it has become a popular part of the country's culinary tradition.
The chicken actually became popular enough that it largely replaced native poultry, especially turkey, in many recipes. This recipe is one example of how European and native American cuisines came together to create one of the world's first (and many would say greatest) fusion cuisines.
This chicken enchilada recipe is not what you probably think of when you hear the word "enchilada"; in this case, the word is in the sense of "with chili" as it is usually used in Mexican cooking. This is a spicy chicken recipe which is great with rice, on tortillas as the basis for tacos or any other way you care to serve it.
Chicken Enchilada (Chili Chicken)
Ingredients -
1 lb skinless, boneless chicken breast, cooked and shredded
¼ cup cilantro, chopped, plus extra for garnish
4 cloves garlic, minced
2 scallions, sliced thin
½ cup chicken or vegetable stock
¼ cup crushed tomatoes
1-2 jalapeno or Serrano peppers, diced
1 tsp oregano
1 tsp cumin
Juice of 1 lime
1 tbsp olive or vegetable oil
Salt and black pepper, to taste
Lime wedges, chopped cilantro and sliced radishes, for serving
Preparation:
Heat the olive oil in a skillet and sauté the garlic, and jalapeno or Serrano for a few minutes, until the garlic becomes translucent. Add the chicken, stock, tomatoes, oregano, cumin, cilantro, green onions and lime juice and cook for another 5-10 minutes until the stock is mostly evaporated. Serve with rice or tortillas and lime wedges, chopped cilantro and sliced radishes.
This is a wonderfully simple spicy chicken recipe which is flexible enough to be used as a part of many different Mexican inspired meals. The flavors of the chili, chicken, spices, and tomatoes make a wonderfully savory shredded chicken dish which makes great tacos or burritos or is perfect on its own served over a bed of rice. Along with some cilantro, lime wedges and sliced radishes (a common garnish in Mexico), it is as fine of a chicken dinner as you could ask for. This recipe keeps well for a couple of days, so feel free to double or triple the recipe to make sure that you'll have leftovers to enjoy later on.
