Enchilada with grain cheese and chicken
4 servings
60 minutes
Enchilada with cottage cheese and chicken is a dish of Mexican cuisine that combines the rich flavor of juicy chicken, tender cheese, and spicy notes of aromatic spices. Historically, enchiladas originated in Mexico as a way to use traditional corn tortillas with filling. In this recipe, we add cottage cheese, which gives the dish extra softness and textural variety. Baked chicken pairs with sweet peppers and spicy tomato sauce, creating a harmony of flavors complemented by melted mozzarella cheese. The dish is served with corn, cucumbers, and cherry tomatoes, adding freshness and lightness. Enchilada is perfect for cozy family dinners or friendly gatherings, delighting with vibrant aromas and rich flavors that convey the spirit of true Mexican cuisine.
1
Filling base: Bake chicken thighs with oil in the oven for 30-40 minutes at 180 degrees.
- Chicken thighs: 3 pieces
- Olive oil: to taste
2
At this time, cut the tomatoes, peel the garlic and also chop it. Peel the onion and cut it into cubes.
- Tomatoes: 1 piece
- Garlic: 2 cloves
- Onion: 1 head
3
Send the ingredients to sauté in a preheated pan with oil for 15-20 minutes: first sauté the onion, then add tomatoes, and then garlic. Reduce the heat. Season the finished sauce with herbs, salt, and pepper. Separate the meat from the bones in the cooked thighs and set aside. Grate the cheese. Clean the peppers from seeds and remove the core, cut into pieces.
- Onion: 1 head
- Tomatoes: 1 piece
- Garlic: 2 cloves
- Oregano: to taste
- Basil: to taste
- Olive oil: to taste
- Chicken thighs: 3 pieces
- Mozzarella cheese: 200 g
- Bell pepper: 1 piece
4
Layer the filling on the tortilla in this order: sauce, peppers, cottage cheese, chicken, grated cheese. Wrap the enchilada, sprinkle with more cheese and send it to the oven for 10 minutes.
- Corn tortillas: 4 pieces
- Tomatoes: 1 piece
- Bell pepper: 1 piece
- Cottage cheese: 200 g
- Chicken thighs: 3 pieces
- Mozzarella cheese: 200 g
5
For serving: cut the corn into equal parts and roast in a dry pan. Cut the cucumbers diagonally.
- Corn on the cob: 1 piece
- Cucumbers: 1 piece
6
Place the finished flatbread on a plate and garnish with roasted corn, cucumbers, and cherry tomatoes.
- Cherry tomatoes: 1 piece
- Corn on the cob: 1 piece
- Cucumbers: 1 piece
