Name: Cilantro and Lime Yucatecan Chicken Enchiladas with Tomato and Cheese
Total time: 47 min
Yield: 4 servings
Cuisine: Yucatecan Mexican
Ingredients: 1.5 kg chicken breast; 2 cups tomato sauce; 1/2 cup cheese, shredded; 1/4 cup onion, diced; 1/4 cup garlic, minced; 1 tsp cumin; 1/4 tsp oregano; 8 corn tortillas; 1/4 cup chopped cilantro; 1/2 tsp ground cumin; 1/4 tsp smoked paprika; 1 tbsp chopped cilantro; 1 tbsp lime juice

Cilantro and Lime Yucatecan Chicken Enchiladas with Tomato and Cheese

Adds a fresh, zesty brightness to the tomato sauce.

47 minutes4 servings

Method

Before adding the chicken, mix cilantro into the tomato sauce and drizzle lime juice over the chicken before rolling.
Cook chicken until fully done. Shred and set aside.
In a pot, sauté onion and garlic. Add tomato sauce, cumin, and oregano. Simmer 10 minutes.
Spread sauce on tortillas. Add chicken and cheese. Roll tightly.
Place in a baking dish. Bake at 180°C (350°F) for 15 minutes.
Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.

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