Pibil Chicken Enchiladas in Habanero Sauce

Knorr
Making delicious enchiladas is actually an easy recipe. Additionally, this typical Mexican dish can be prepared in different ways, and one of them is with pibil chicken. With a habanero sauce, pickled onions, and a bit of cilantro, you'll have a complete meal with lots of flavor. To make them softer, you can lightly fry the tortillas in a bit of oil.
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Ingredients
4
Servings
  • 1/4 cups water
  • 1/2 cups orange juice, sour
  • 1 1/2 tablespoons apple cider vinegar
  • 50 grams achiote paste
  • 1/4 onions
  • 1 clove garlic
  • 1/2 teaspoons pepper, freshly ground
  • 1 teaspoon oregano
  • 1/2 teaspoons cumin
  • 1 teaspoon vegetable oil
  • 2 cups chicken breast, cooked and shredded
  • 1 tablespoon Knorr® granulated chicken bouillon, for the pibil sauce
  • 1/2 tablespoons vegetable oil, for the sauce
  • 1/4 onions, for the sauce
  • 4 tomatoes, for the sauce
  • 4 tomatillos, for the sauce
  • 1 clove garlic, for the sauce
  • 4 Habanero chiles, deveined and seedless for the sauce
  • 2 allspice berries, for the sauce
  • 1/2 cups water, for the sauce
  • 1 tablespoon Knorr® granulated chicken bouillon, for the habanero sauce
  • 12 corn tortillas
  • 1/4 cups fresh cilantro, fresh, for garnish
  • 4 tablespoons red onion, pickled, for garnish
  • 1 Habanero chile, sliced, for garnish
Preparation
35 mins
45 mins
Low
  • Blend the water with the sour orange juice, vinegar, achiote, onion, garlic, pepper, oregano, and cumin until you obtain a homogeneous sauce.
  • Heat a deep skillet over medium heat with oil and cook the chicken for a few minutes. Add the pibil sauce and a tablespoon of Knorr® Suiza chicken broth. Let it come to a boil and cook until the liquid has almost reduced. Remove from heat and set aside.
  • For the habanero sauce, in a pot over medium heat, fry the onion, tomato, tomatoes, garlic, habanero pepper, and allspice with oil. Cook until the vegetables soften, add water, season with Knorr® Suiza chicken broth, and let it reduce. Let it cool slightly.
  • Blend the mixture until obtaining a smooth sauce. Set aside.
  • On a griddle over medium heat, lightly warm the corn tortillas just to soften them. Fill them with chicken.
  • Serve the enchiladas on a plate and cover with the habanero sauce. Garnish with fresh cilantro, pickled red onions, and slices of habanero pepper.

Nutritional Information

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