Yucatecan Mexican · Mexico

Enchiladas de Pollo con Salsa de Tomate y Queso

Name: Enchiladas de Pollo con Salsa de Tomate y Queso
Total time: 45 min
Yield: 6 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

Chicken enchiladas in a tomato sauce with melted cheese.

45 minutes6 servings

Method

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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