Pentru cei care cauta o reteta delicioasa, sanatoasa si usor de preparat, aceste enchiladas cu pui sunt alegerea perfecta. Pline de arome si bogate in ingrediente proaspete, enchiladas-urile noastre combina gustul condimentelor mexicane cu prospetimea verdeturilor si legumelor si cremozitatea cascavalului Cris – Tim oferind o varianta echilibrata si hranitoare. Fie ca optati pentru o preparare dietetica la abur sau preferati metoda clasica la tigaie, aceasta reteta va va surprinde prin simplitate si savoare. Descoperiti mai jos cum sa pregatiti un fel de mancare savuros si plin de culoare, ideal pentru o masa in familie sau o cina intre prieteni.

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INGREDIENTE (pentru 4 portii)

• 400 grame piept de pui
• 2 lingurite condiment mexican
• 150 grame cascaval Cris – Tim ras
• 4 fire patrunjel proaspat
• 1 ceapa verde
• 2 catei de usturoi
• 1 ceapa rosie mica
• 2 rosii cherry
• 1/4 ardei gras
• 40 grame felii de masline Kalamata
• 150 grame smantana
• Sucul de la 1/2 lime
• 4 tortillas
• 200 grame pasta de tomate
• 1 lingurita ulei de masline
• Sare
• Piper

Taiem pieptul de pui in fasii de aproximativ 5 x 1 cm, pe care le asezonam cu sare si condimente mexicane. Lasam carnea la frigider timp de 2 ore pentru a permite aromelor sa se combine armonios.

Pentru o varianta dietetica, am optat sa gatesc puiul la abur timp de 16 minute, dar acesta poate fi preparat la fel de bine intr-o tigaie unsa cu un strop de ulei de masline.

Cat timp puiul se gateste, pregatim umplutura. In bolul unui blender, adaugam patrunjelul si ceapa verde, pe care le maruntim, transferand amestecul intr-un castron si dand-ul deoparte.

In blender punem apoi usturoiul, ceapa rosie, rosiile cherry si ardeiul, pe care le maruntim. Adaugam sare, piper, maslinele, smantana, sucul de lime, jumatate din cantitatea de cascaval Cris – Tim si jumatate din amestecul de patrunjel si ceapa verde, omogenizand totul. Adaugam bucatelele de piept de pui si mixam usor pana obtinem o compozitie uniforma.

Ungem o tava termorezistenta cu o lingurita de ulei. Distribuim compozitia uniform pe patru foi de tortilla, pe care le rulam si le asezam in tava. Turnam deasupra pasta de tomate si presaram restul de cascaval ras si de patrunjel cu ceapa verde. Coacem enchiladas la 180°C timp de 25 de minute, pana devin frumos rumenite.

Detaliile video ale retetei:

Daca v-a placut reteta de Enchiladas cu pui, va invit sa incercati si:

English version

Chicken Enchiladas

For those looking for a delicious, healthy, and easy-to-make recipe, these chicken enchiladas are the perfect choice. Full of flavor and rich in fresh ingredients, our enchiladas combine the taste of Mexican spices with the freshness of herbs and vegetables, offering a balanced and nutritious option. Whether you choose the steam-cooked, low-calorie version or prefer the classic pan-fried method, this recipe will surprise you with its simplicity and taste. Discover below how to prepare a savory, colorful dish, perfect for a family meal or dinner with friends.

INGREDIENTS (for 4 servings)

• 400 grams chicken breast
• 2 teaspoons Mexican seasoning
• 150 grams grated Cris-Tim cheese
• 4 sprigs fresh parsley
• 1 green onion
• 2 cloves of garlic
• 1 small red onion
• 2 cherry tomatoes
• 1/4 bell pepper
• 40 grams sliced Kalamata olives
• 150 grams sour cream
• Juice from 1/2 lime
• 4 tortillas
• 200 grams tomato paste
• 1 teaspoon olive oil
• Salt
• Pepper

Cut the chicken breast into strips approximately 5 x 1 cm, then season them with salt and Mexican seasoning. Leave the chicken in the fridge for 2 hours to allow the flavors to blend harmoniously.

For a low-calorie option, I chose to steam-cook the chicken for 16 minutes, but it can also be prepared in a lightly oiled pan.

While the chicken cooks, prepare the filling. In a blender, add the parsley and green onion, finely chopping them, then transfer the mixture to a small bowl and set aside.

Next, add the garlic, red onion, cherry tomatoes, and bell pepper to the blender, chopping them finely. Add salt, pepper, olives, sour cream, lime juice, half of the cheese, and half of the parsley and green onion mix, blending until smooth. Add the chicken strips, pulsing lightly until you achieve a uniform mixture.

Grease a heat-resistant tray with a teaspoon of oil. Distribute the filling evenly onto four tortillas, roll them, and place them in the tray. Pour the tomato paste over the top and sprinkle with the remaining grated cheese and parsley-green onion mixture. Bake the enchiladas at 180°C for 25 minutes, until golden and nicely browned.

If you enjoyed this Chicken Enchiladas recipe, I invite you to try Quesadilla Pulled Turkey, Taco Salad or Barbacoa, guacamole & pico de gallo.

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