Enchiladas recipe adapted to Latin American cuisine
This recipe takes the traditional Mexican enchiladas and adapts them to the broader Latin American culinary palette, incorporating a variety of ingredients and spices to create a truly unforgettable...
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Cooking tools:
- Skillet
- Chef's knife
- Cutting board
- Baking dish
- Oven
- Microwave
- Fork
- Spoon
- Pot
- Kitchen towel
- Serving platter
Ingredients
- 12 corn tortillas
- 2 cups (470ml) cooked chicken, shredded
- 1 cup (240ml) black beans, drained and rinsed
- 1 cup (240ml) corn kernels
- 1 cup (240ml) diced bell peppers
- 1 cup (240ml) shredded cheese (such as Monterey Jack or queso fresco)
- 1/2 cup (120ml) chopped fresh cilantro
- 1/4 cup (60ml) diced red onions
- 2 cloves garlic, minced
- 2 tablespoons (30ml) olive oil
- 1 tablespoon (15ml) ground cumin
- 1 tablespoon (15ml) chili powder
- 1 teaspoon (5ml) dried oregano
- Salt
- pepper
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