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Tex-Mex Enchiladas

Name: Tex-Mex Enchiladas
Total time: 45 min
Yield: Serves 4
Cuisine: USA
Ingredients: 400g Chicken Thigh; 8 Tortilla; 200g Melting Cheese; 300g Canned Tomato; 2 tbsp Chili Powder; 1 tsp Cumin Powder; 1 Onion; 2 cloves Garlic; 1 tsp Salt

Main Dish

⏱ 45 min

👥 Serves 4

Difficulty ⭐⭐

Chicken-filled tortillas smothered in chili gravy and cheese, then baked — the Texas take on enchiladas.

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📖 The Story Behind This Dish

While enchiladas in mainland Mexico often use complex sauces like mole, the Tex-Mex version uses a chili-powder-based "chili gravy" and gets blanketed in cheese before baking. It's often classified separately from Mexican cuisine as a distinctly Texan creation.

🌆 Where it's eaten: Served as a main course at Tex-Mex restaurants, alongside refried beans and rice.

🥕 Ingredients (serves 4)

Chicken Thigh 400g
Tortilla 8
Melting Cheese 200g
Canned Tomato 300g
Chili Powder 2 tbsp
Cumin Powder 1 tsp
Onion 1
Garlic 2 cloves
Salt 1 tsp

👩‍🍳 Instructions

Boil or pan-cook the chicken until done, then shred by hand.
Mince the onion and garlic.
Heat oil in a pot and cook the onion and garlic, then add the chili powder and cumin powder and fry until fragrant.
Add the canned tomato, 100ml water, and salt, and simmer for about 15 minutes to make the chili gravy.
Roll the shredded chicken and a little cheese into each tortilla and arrange in a heatproof dish.
Pour the chili gravy generously over the top, add the remaining cheese, and bake at 220°C for 15 minutes to finish.

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