We're ADDICTED to This Mexican Dish

By Chef Billy Parisi · 25 min

Ingredients

Instructions

1. Keep the shredded chicken and enchilada sauce warm.
2. Heat 1 tablespoon of oil in a large non-stick skillet over low to medium heat for 30–45 seconds.
3. Dip a corn tortilla fully into the warm enchilada sauce, then cook it in the skillet for 20–30 seconds per side, just until soft and pliable.
4. Move the tortilla to a clean surface and place about ¼ cup of shredded chicken in the centre.
5. Add 1–2 tablespoons of queso fresco and 1 tablespoon of diced caramelised or raw onion.
6. Roll the tortilla up carefully without tearing it, then repeat for the remaining tortillas.
7. Keep the rolled enchiladas warm in a covered dish in a low oven (under 200°) until all are filled.
8. Place the enchiladas in a serving dish, pour over more warm enchilada sauce, and serve.

Summarized from Chef Billy Parisi's video. Watch it for the details.

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OnionChickenTortillaCorn tortillaRadishQueso fresco