Last night we had a friend over for dinner. She is going out east for about 2 months so we asked her what she wanted and to our surprise chicken enchiladas came up.
The secret between a good chicken enchilada and a great one is in how you prepare the chicken.
3 lbs Boneless, skinless chicken breast
7 Sprigs of cilantro
6 Green onions
1 t Mexican oregano
1/4 t Cumin seed
1/3 C Medium salsa
1/2 t Fresh ground black pepper
1/3 t Chili powder
Chicken stock to cover
- In a large sauté pan brown the chicken breast over medium heat- don’t cook them through.
- Add the juice of the lime and the lime to the pan and the remaining ingredients. Lower the heat and bring to a simmer. Cover and simmer until chicken is done.
- Remove from heat. Remove the chicken from the cooking liquid and slice.
- Make you enchiladas
Cook’s note: The liquid can be used for Spanish rice or stock for soup.