Huitlacoche Enchiladas
McCormick®
We gave a twist to one of the most traditional Mexican recipes and created these huitlacoche enchiladas, a dish that combines the best of traditional cuisine with a unique and flavorful ingredient: huitlacoche, also known as Mexican caviar.This enchiladas recipe is perfect if you don't know what to prepare with huitlacoche. The best part? Cooking huitlacoche enchiladas is much easier than you imagine. It also includes McCormick® Lemon Mayonnaise, which makes the sauce very creamy.With this step-by-step recipe, you will learn how to make huitlacoche enchiladas with easy-to-find ingredients. Enjoy their incredible flavor today!See more recipes:Jalapeño DipRussian Salad EmpanadasPuff Pastry with Ham and Cheese
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1/2 cups onion, for the sauce
  • 1 garlic clove , for the sauce
  • 1 cup huitlacoche, for the sauce
  • 2 pasilla chiles, for the sauce
  • 2 chipotle chiles, for the sauce
  • 3/4 cups McCormick® Lemon Mayonnaise, for the sauce
  • 2 cups chicken broth , for the sauce
  • salt and pepper , for the sauce
  • epazote, for the sauce
  • corn tortillas
  • oil , for frying
  • 2 cups chicken breast , cooked and shredded
  • 1 cup yellow corn kernel, for garnish
  • 1/2 cups huitlacoche
  • 1/2 tablespoons garlic
  • 1 tablespoon onion
  • avocado, for garnish
  • red onion, for garnish
  • panela cheese , for garnish
Preparation
40 mins
20 mins
Low
  • Sauté the onion, huitlacoche, and garlic in a pan until the ingredients are slightly golden brown.
  • Add the pasilla chili and chipotle chili, pour in the chicken broth, and cook for 10 minutes.
  • Blend the previous preparation with McCormick® Lemon Mayonnaise until you obtain a creamy and smooth sauce.
  • Heat the oil in a saucepan over medium heat and sauté the sauce. Cook for 10 minutes, then add the epazote and cook for another 10 minutes.
  • Heat the oil in a pan, add onion and garlic, and sauté for three minutes. Add the yellow corn kernels and huitlacoche, and cook for another 8 minutes. Set aside.
  • Heat the oil in a pan over medium heat and fry the tortillas. Drain on absorbent paper to remove excess oil. Set aside.
  • Place 3 tortillas on a plate, fill with shredded chicken, and cover with the huitlacoche sauce.
  • Garnish the enchiladas with the huitlacoche sauté, red onion, avocado, and panela cheese.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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