Making a delicious enchilada is actually an easy cooking recipe. In addition, this typical Mexican dish can be prepared in different ways and one of them is with chicken pibil. With a habanero sauce, pickled onions and a little cilantro you will have a complete meal with a lot of flavor. To make them softer, you can lightly fry the tortillas in a little oil.

CHICKEN PIBIL ENCHILADAS

Ingredients

4 Portions

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• 1/4 cups Water
• 1/2 cups orange juice, sour
• 1 1/2 tablespoons apple vinegar
• 50 grams annatto paste
• 1/4 onions
• 1 clove garlic
• 1/2 teaspoons black pepper, freshly ground
• 1 teaspoon oregano
• 1/2 teaspoons cumin
• 1 teaspoon vegetable oil
• 2 cups chicken breast, cooked and shredded
• 1 tablespoon Knorr® Switzerland Chicken Broth, for the pibil sauce
• 1/2 tablespoons vegetable oil, for the sauce
• 1/4 onions, for the sauce
• 4 tomatoes, for the sauce
• 4 green tomatoes, for the sauce
• 1 clove garlic, for the sauce
• 4 habanero peppers, deveined and seedless for the sauce
• 2 allspices, for the sauce
• 1/2 cups Water, for the sauce
• 1 tablespoon Knorr® Switzerland Chicken Broth, for habanero sauce
• 12 corn tortillas
• 1/4 cups fresh coriander, fresh, to decorate
• 4 tablespoons red onion, pickled, to decorate
• 1 habanero pepper, cut into slices, to decorate

Preparation

Blend the water with the sour orange juice, the vinegar, the annatto, the onion, the garlic, the pepper, the oregano and the cumin until obtaining a homogeneous sauce.

Heat a deep skillet over medium heat with the oil and cook the chicken for a few minutes. Add the pibil sauce and a spoonful of Knorr® Swiss chicken broth. Let it boil and cook until the liquid is almost reduced. Remove from heat and reserve.

For the habanero sauce, in a saucepan over medium heat, fry the onion, tomato, garlic, habanero pepper and pepper with oil. Cook until the vegetables soften and fill with water, season with chicken broth and let it reduce. Cool slightly

Blend the preparation until a smooth sauce is obtained. Set aside.

In a comal over medium heat, heat the corn tortillas lightly, just to soften. Fill them with the chicken.

Serve the enchiladas on a plate and cover with the habanero sauce. Garnish with fresh coriander, pickled purple onions and slices of habanero pepper.

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