How to make Ground Chicken Enchilada
- cook TIME 35 mins
- prep TIME 10 mins
- total TIME 45 mins
Ingredients (24)
- 18 oz skinless boneless chicken thigh sliced into cubes
- 8 6-inch corn tortillas
- 8 oz cherry tomatoes halved
- 1 oz jalapeño sliced
- 1 oz red onion diced
- 2 oz onion diced
- 1 tbsp garlic minced
- 1/2 cup cilantro chopped
- 1/2 cup scallion chopped
- 1 tbsp olive oil
- 1 tbsp all-purpose flour
- 1/2 cup unsalted chicken broth
- 2.5 oz mozzarella cheese shredded
- 1.5 oz cheddar cheese shredded
- 1/2 cup homemade tomato sauce
- 1 tbsp Hunt's tomato paste
- 1 tsp paprika
- 1/2 tsp dried oregano
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp cinnamon
- 1/2 tsp red pepper flakes
- 1/2 tsp salt
- 1/2 tsp ground black pepper
INSTRUCTIONS
Prep
Halve the cherry tomatoes: Slice lengthwise into halves.
Slice the jalapeño: Slice crosswise into 1/2-inch pieces.
Dice the onions: Slice in half lengthwise. Turn the half vertically and make thin cuts but leave the root intact. Then turn it horizontally and push the knife crosswise into the slices. Then, thinly slice to make small, diced pieces.
Mince the garlic: Cut off the root, remove the peel, and thinly slice each clove. Rock the knife over the sliced pile a few times to finely mince the garlic.
Chop the cilantro: Discard the stems, gather the leaves, and thinly slice them. Rock the knife over the cut pile a few times until they are finely chopped.
Chop the scallions: Slice off the white roots and the first 1-2 inches from the top. Then bunch the stalks together and thinly slice them into small pieces.
Cook
Grind the chicken: In a food processor, put 18 oz skinless boneless chicken thigh and process until the meat resembles ground chicken.
Sweat the aromatics: On a pan over medium heat, quickly stir 1 tbsp garlic and 2 oz onion with 1 tbsp olive oil for around 30 seconds or so until fragrant.
Add the tomato paste: Continue adding 1 tbsp Hunt's tomato paste and stir for a bit to fully coat the aromatics.
Add the chicken and spices: Add the ground chicken into the pan and break it up with a spatula, then add 1 tbsp all-purpose flour, 1 tsp paprika, 1/2 tsp dried oregano, 1/2 tsp chili powder, 1/2 tsp cumin, 1/2 tsp cinnamon, 1/2 tsp red pepper flakes, 1/2 tsp salt, and 1/2 tsp ground black pepper and quickly stir for 2 or 3 minutes until everything's well-mixed.
Add the tomato sauce: Then, add 1/2 cup homemade tomato sauce and 1/2 cup unsalted chicken broth and let the pan simmer for 5 - 8 minutes. Take off the heat when done.
Make the rolls: Add a few spoonfuls of the cooked chicken into the center of the tortillas.
Roll the edges toward the center.
Lay them in the baking dish: Preheat the oven to 375 ºF. While waiting, lay the tortilla rolls neatly next to each other on your baking dish, then spread the remaining chicken mixture over them.
Sprinkle 2.5 oz mozzarella cheese and 1.5 oz cheddar cheese over the dish.
Bake it in the middle rack of the oven at 375 ºF for 20 - 25 minutes.
Garnish and serve: When the dish's finished baking, remove from the oven and garnish with 1/2 cup cilantro, 1/2 cup scallion, 8 oz cherry tomatoes, 1 oz jalapeño, and 1 oz red onion. Serve hot.
