Chicken Salsa Enchilada From Scratch

Our very own Indian cuisine is known for its flavors, colors and spices and it’s famous for its aroma. But it is not the only cuisine which has these qualities. There is another cuisine which is very close to our Indian cuisine i.e. Mexican Cuisine. As the name is referring, it is originated in Mexico. And like Indian Cuisine, Mexican Cuisine is also known for its flavors. They use a wide range of colors from fresh vegetables to style their food and also use various colorful spices and ingredients. There is a thin line between these two cuisines and  the spices used in them. They are definitely not same but they are not unfamiliar also.

Mexican cuisine is filled with corn, cheese, chilli peppers, chocolates, different types of meat and many more. The most common item is tortilla. Whichever preparation you choose, you will find tortilla either in it or as a side with it. And I love it most when I find the tortilla in the center of the preparation itself e.g. Enchiladas.

Enchilada is basically a corn tortilla wrap with a cheesy filling inside and dabbled in Chilli based sauce. There are loads of variations of enchilada, like with enchilada sauce (this is the traditional one), mole sauce, green sauce, tomato sauce, garlic flavored tortilla or even with only 2-3 types of cheese. The list of varieties is vast here.

Today I will share the recipe of Chicken Salsa Enchilada or Chicken Enchilada with Salsa Sauce. It tastes like a Tangy-Spicy. It has the tanginess of tomato and spice from chilli.

It’s a very easy preparation but with a bit lengthy and tricky procedure. All you need is patience. And don’t forget to write down all the steps. Make sure you keep all the ingredients handy. Otherwise the entire thing will be a big time mess.

So here I have categorized the ingredients and mentioned their preparations like wise. Hope this will give you a better understanding.

Ingredients for Filling # 1:

Chicken breasts: 2, skinless and boneless

Carrot: 1, large

Capsicum: 1, large

Tomato: 2, large

Chilli flakes: 1 tsp (I used 2 tsps)

Garlic flakes/power: 1-2 tsp

Dried/Fresh oregano: ½ tsp

Dried/Fresh basil: ½ tsp

Black pepper powder: 1 tsp

White pepper powder: 1 tsp

Salt to taste

Oil: 1-2 tsp

Preparation:

Cut the chicken breasts into bite size pieces. Rub some salt and keep aside for 15-20 mins.

Peel the carrot and cut into thin strips (lengthwise). (see Tips)

Clean the capsicum and also make thin strips of it.

Heat oil in a nonstick wok. Add herbs in hot oil.

Once they start sizzling, add carrot and sauté for few mins. Also add capsicum, sprinkle some salt and rest herbs and spices. Sauté for another min.

Add chicken pieces. Keep frying on high flame until chicken looses the pink color.

Now cover it with a lid and cook on simmer until chicken and veggies are done.

When done, remove from flame and keep aside to cool it down a little.

Ingredients for Filling# 2:

Onion: 1, small

Green peas: ½ cup

Sweet corn: ½ cup

Mayonnaise: 1/3 cup (see Tips)

Fresh green and red chillies: handful

Preparation:

Cut onion into very fine pieces.

Beat the mayonnaise.

Mix all the ingredients in it. Don’t add any salt, if your mayonnaise already contains salt.

Keep the mixture aside.

Ingredients for Tortillas:

All-purpose flour: 1 cup + 2 tbsp for dusting

Sweet corn: 1 cup

Oil: 1 tsp

Warm water: 1/3 cup

Salt: pinch

Preparation:

Shift the flour in a large bowl. Add oil in it and mix well to give it a crumbled look.

Make a fine paste of the sweet corn with 1-2 tsp of water by the help of mixture-grinder. (see Tips)

Mix the paste with flour and salt. Now knead by adding water little by litter. Make tight dough.
Keep it covered with a wet towel for 30-45 mins at least. Preferable time is 2 hrs.

After resting time, knead the dough again and make small balls from it.

Roll it with rolling pin to make a circle of it. (see Tips)

Take a nonstick tava (tawa) keep it on high flame to heat it up. Lower the flame and add tortilla (one at a time).

Keep pressing it gently and keep rotating it.

Once it changes its color from raw one to little whitish, flip it on the other side with the help of the spatula.

Flip it again to check the other side is done too.

Follow the same for the rest of the dough.

Now store them in a casserole to keep warm until you use (see Tips).

Other Ingredients:

Salsa Sauce: 1½ cup

Mozzarella cheese: ½ cup (I used ¼ cup) (see Tips)

Cottage cheese: ½ cup (I skipped this) (see Tips)

Parmesan cheese: 1/3 cup (I skipped this too) (see Tips)

Preparation:

Keep the salsa sauce warm.

Grate or shred all the cheeses you are using.

Assembling:

Preheat the oven to 350 F.

Take a tortilla. Place it either on a large plate or on a clean kitchen counter.

Take a tsp of Filling# 2 and place it at a corner of the tortilla.

Top it with Filling# 1.

Now roll up the tortilla till the end. Keep it sealed. (see Tips) Do same for rest of the tortillas.

Take an oven proof pan. Lightly grease the pan. (see Tips)

Place 1 cup warm salsa in it. Spread it evenly.

Now gently place tortillas into the pan. Make sure seam side of the tortillas are facing down, in the sauce.

Your pan should be filled with tortillas in a single layer.

Pour rest ½ cup salsa sauce over the tortillas. Spread evenly with a spatula.

Top with shredded cheese.

Bake this for 30 mins or until cheese is bubbling on the top.

Your Chicken Salsa Enchilada is ready to make your guests to do salsa on the dinner table.

Serve your Chicken Salsa Enchilada with hot with sour cream and tangy green salad.

Tips:

3. You can adjust the cheese according to your taste and wish. I used very less cheese. But you can always add more. And ofcourse with different variations for different textures.