Chicken enchilada with pancakes
I make enchilada in several ways. With tortillas, pancakes or as a casserole when I add chips to the filling…. This time I made pancakes from whole wheat flour.
Preparation steps
- Pancakes:
- Beat the eggs well, add the milk and the flour slowly, stirring constantly, and finally the salt.
- In a bottom pan the size of 19 cm. fry the pancakes on one side only. At the same time, make sure that your temperature is moderate because they change color quickly. From this mixture, 8 pancakes come out.
- Set the finished pancakes aside. File:
- Chop the chicken into small cubes.
- Saute the chicken well with two tablespoons of olive oil and a piece of butter with the addition of a little salt and pepper.
- Then add minced red and garlic, cumin, chili pepper, oregano to the chicken and mix everything well.
- If you want hot, you can add a little chili sauce.
- Then add spinach to the mixture. I used to freeze.
- Stir everything together and cook for a few more minutes, then add the chopped two cloves of garlic.
- Divide the filling into eight parts and fill the middle of the pancakes.
- 100 gr. also divide the cheese into eight parts and place over the filling (you will use the rest over the enchiladas).
- Then wrap the pancakes and arrange them in a fireproof bowl measuring 32 × 22cm.
- Add well-chopped cilantro to the tomato sauce, stir and pour over each enchilada.
- Finally, sleep with cheese (I used Monterey Jack with hot peppers).
- Preheat oven to 180 degrees and bake for 25 minutes. Sprinkle the finished enchilada with chopped cilantro and serve warm with a salad of your choice. Pleasant!
Serving
If you are pressed for time, you can also make enchylate as a casserole. Add tomatoes to the above ingredients and finally chips (I usually use white corn), sprinkle with cheese and bake in the oven at the same temperature for 25 minutes. You can also use minced meat instead of chicken.
