| Prep: 20 mins | Cook: 40 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 450 | 22g | 9g | 32g |
| sugars | fibre | protein | salt |
| 5g | 3g | 30g | 1.5g |
As the sun sets behind the Rocky Mountains, painting the sky with hues of amber and magenta, I find myself lost in the flavors of my culinary retreat; The Epazote Chicken Enchiladas.
A dish that marries the heartiness of game meats with the vibrancy of fresh fruit, there’s a certain charm this recipe possesses that’s as enticing as the great Colorado outdoors. Perhaps it’s the tender chicken bathing in that succulent enchilada sauce, or the crispy tortillas that hide beneath layers of velvety Monterey Jack cheese. Or maybe it’s the dance of fresh fruits, their flavors waltzed in the warmth of exotic herbs and spices.
A flavorsome marriage of ingredients
What truly elevates these Epazote Chicken Enchiladas is the beautiful symphony of ingredients at play. Epazote, a traditional Central American herb known for its distinct flavor and medicinal benefits, marries the chicken in a medley of earthy undertones, with a hint of citrus that comes from freshly squeezed lime juice.
The flavor profile widens as you bite into the soft avocado and crunchy pomegranate garnish, adding another layer of complexity to this humble dish—an unlikely pair, just like me and my partner Gordon, making beautiful music together.
Wholesome, Hearty and Healthy
While the flavors are the star, there’s more to this recipe than just a palate party. These enchiladas are packed with health benefits too. Take, for instance, avocados. Aside from being incredibly delicious, they’re loaded with healthy fats and fiber that support heart health. When combined with the glutathione in avocado – also known as the ‘mother of all antioxidants’ – and the vitamin C in lime juice, this dish becomes an amazing immunity booster, perfect for those cold mountain nights.
Moving on to the pomegranate seeds, they not only add a vibrant crunch but also a bevy of health benefits, including potent anti-inflammatory properties and rich antioxidant content.
If you’re a fan of Mexican cuisine, you’ll find these make a great alternative to classic Chicken Tinga or Carnitas. And if you’re hosting a dinner party, consider serving it alongside a tangy Mango Salsa and a pitcher of Pineapple Margaritas for a complete feast. Brace yourself, as your dining room fills with laughter, the clinking of glasses, and compliments for your cooking prowess.
To think that a dish can encapsulate the spirit of the Colorado mountains—the gentle rustling of epazote leaves, the soothing lullaby of a meandering creek as fresh avocados grow along its banks, and the robust, hearty way of life… that is why I love this recipe. It’s not just food, it’s an experience. And one I’m happy to share.
What You’ll Need
- 3 boneless, skinless chicken breasts
- 12 corn tortillas
- 2 cup shredded Monterey Jack cheese
- 1 cup sour cream
- 1 medium-sized onion, chopped
- 2 cloves garlic, minced
- 1 cup fresh epazote leaves, chopped
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- Salt and black pepper to taste
- 2 cups enchilada sauce
- 1/2 cup diced green chilies
- 2 tablespoons fresh lime juice
- 1/2 cup fresh cilantro, chopped
- 1 avocado, sliced for garnish
- 1/4 cup pomegranate seeds for garnish
Method
Step One
Begin by preheating your oven to 375°F. Then, heat olive oil in a large skillet over medium heat.
Step Two
Season the chicken breasts with salt, pepper, and cumin, then add to the skillet. Cook until the chicken is fully cooked, approximately 5-7 minutes per side. Remove from heat and let cool before shredding with a fork.
Step Three
In the same skillet, add the chopped onion and minced garlic, and sauté until the onion becomes translucent. Follow up by adding the chopped epazote leaves, diced green chilies, and lime juice. Cook for another minute.
Step Four
Mix the shredded chicken into the skillet with the cooked vegetables. Stir in a cup of enchilada sauce and 1 cup Monterey Jack cheese until fully combined.
Step Five
Warm the corn tortillas in the microwave for about 30 seconds to make them pliable. Spread a spoonful of the chicken mixture onto each tortilla, roll them up, and place them seam side down in a greased baking dish.
Step Six
Pour the remaining enchilada sauce over the filled tortillas, then sprinkle on the rest of the Monterey Jack cheese. Bake for approximately 20-25 minutes, or until the cheese is bubbling and slightly brown.
Step Seven
Let the enchiladas cool for a few minutes before serving. Garnish with sour cream, chopped cilantro, sliced avocado, and pomegranate seeds. Enjoy your delicious Epazote Chicken Enchiladas!
