Yucatecan Mexican · Mexico

Cumin Crisp Enchiladas de Pollo con Salsa Verde y Roja

Name: Cumin Crisp Enchiladas de Pollo con Salsa Verde y Roja
Total time: 47 min
Yield: 4 servings
Cuisine: Yucatecan Mexican
Ingredients: 2 cups shredded cooked chicken; 8 small corn tortillas; 2 cups tomato sauce; 1/2 cup green salsa; 1/4 cup chopped cilantro; 1/2 cup grated Oaxaca cheese; 1 tablespoon olive oil; 1 teaspoon ground cumin; 1/2 teaspoon salt; 1/2 teaspoon ground cumin; 1 tablespoon lime zest

Warm cumin with tangy brightness

47 minutes4 servings

Method

Add cumin and lime zest to the tomato sauce before spreading in the dish.
Preheat oven to 375°F (190°C).
Spread 1/2 cup tomato sauce in a 9x13-inch baking dish.
Place 1 tortilla in dish, add 1/4 cup chicken, roll, and place seam-side down.
Repeat with remaining tortillas, then pour remaining sauce over top and sprinkle cheese.
Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.

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