Cheesy Chicken Enchiladas Mexican food recipe home made

Cheesy Chicken Enchiladas:

Let me take you to the world crusine. From my favorite bag today I will guide you to prepare Mexican recipe Enchiladas.

Let me give a brief  history on Enchiladas:

Enchiladas originated in Mexico, where the practice of rolling tortillas around other food dates back at least to Mayan times. The people living in the lake region of the Valley of Mexico traditionally ate corn tortillas folded or rolled around small fish. Writing at the time of the Spanish conquistadors, Bernal Díaz del Castillo documented a feast enjoyed by Europeans hosted by Hernán Cortés in Coyoacán, which included foods served in corn tortillas. (Note that the native Nahuatl name for the flat corn bread used was tlaxcalli; the Spanish give it the name tortilla.) In the 19th century, as Mexican cuisine was being memorialized, enchiladas were mentioned in the first Mexican cookbook, El cocinero mexicano ("The Mexican Chef"), published in 1831, and in Mariano Galvan Rivera's Diccionario de Cocina, published in 1845. An early mention, in English, is a 1914 recipe found in California Mexican-Spanish Cookbook, by Bertha Haffner Ginger.

Ingredients

• 2 cups cubed, cooked chicken meat
• 1/4 cup chopped onion
• 4 cups shredded Cheddar cheese
• 1 cup sour cream
• 8 (8 inch) flour tortillas
• 1 1/2 cups chopped tomatoes
• 1/2 cup black olives

Method :

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. In a medium bowl, mix the chicken, onion, 1 cup Cheddar cheese, and 3/4 cup sour cream. Disperse the mixture evenly among the 8 tortillas. Roll into enchiladas, and arrange in single layer in the prepared baking dish.
3. In a saucepan over low heat, melt together the remaining Cheddar cheese and sour cream. Pour over the enchiladas, and top with tomatoes and olives.
4. Bake in the preheated oven for 20 to 30 minutes, or until hot and bubbly.

Chicken cheese Enchiladas