Yucatecan Mexican · Mexico

Oregano and Paprika Yucatecan Chicken Enchiladas with Tomato and Cheese

Name: Oregano and Paprika 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; 1/2 tsp dried oregano; 1/2 tsp smoked paprika

Enhances the tomato sauce with a warm, aromatic touch.

47 minutes4 servings

Method

Before adding the chicken, mix oregano and paprika into the tomato sauce before adding the chicken.
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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