Name: Salvadoran Enchiladas
Prep time: 50 min
Cook time: 25 min
Yield: 4
Cuisine: Internacional
Ingredients: 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

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.