Salvadoran Enchiladas

alexandra romero
Enjoy these delicious Salvadoran enchiladas, a typical dish from the Central American country that is prepared with many combinations of ingredients and flavors such as chicken, beans, achiote, cucumber, lettuce, tomato, and boiled egg.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 2 cups corn masa flour, for the dough
  • 1 tablespoon achiote, for the dough
  • salt, for the dough
  • 2 1/2 cups chicken bullion, for the dough
  • 1/2 cups water, for the dough
  • 2 tablespoons butter, for the chicken
  • 1 tablespoon garlic, finely chopped, for the chicken
  • 1 1/2 cups tomato, in small cubes, for the chicken
  • 1 1/2 cups green bell pepper, in small cubes, for the chicken
  • 1 cup red onion, finely chopped, for the chicken
  • 2 cups chicken, cooked and shredded
  • 2 tablespoons curry powder, for the chicken
  • 2 tablespoons Worcestershire sauce, for the chicken
  • 1 tablespoon chicken seasoning, for the chicken
  • vegetable oil, to fry the enchiladas
  • 2 cups refried beans
  • 2 cups Romaine lettuce, in thin strips
  • 2 tomatoes, in slices
  • 1 cucumber, peeled and sliced
  • 2 cups egg, cooked and sliced
  • 1 cup queso fresco, grated
  • red salsa
Preparation
25 mins
25 mins
Low
  • For the dough: Mix the flour, achiote, salt, and broth in a bowl, then pour in the water gradually until you obtain a homogeneous, lump-free dough that is easy to handle. If you find that the dough for the enchiladas is too dry, add a little more chicken broth. Set aside.
  • For the filling: Add the butter to a skillet, and when it is melted, add the onion, garlic, tomato, and bell pepper. Cook for 5 minutes. Add the chicken, curry, Worcestershire sauce, and seasoning. Mix and cook for 10 minutes. Set aside.
  • In a pot, heat the oil over medium heat. Using your hands, form a small ball of dough and flatten it to form a tortilla that is not too thin, a bit thick and 5 cm in diameter. Add to the oil and fry for 8 minutes or until golden. Place on a flat plate with absorbent paper and set aside.
  • For assembling the Salvadoran enchiladas: Place one enchilada on a flat plate and cover with beans, then the chicken, lettuce, sliced tomato, cucumber, boiled egg, and grated fresh cheese. Serve with flavored water and red sauce.

Nutritional Information

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