• 3 Ratings

This Mexican chicken dish is perfect for any dinner party. The chicken is cooked to a tender perfection in an onion, garlic and herbs pan, and topped with an authentic fire roasted tomatoes and enchilada sauce. Serve with cooked potatoes and carrots, and corn tortillas for a tasty Mexican meal.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In a large pot, combine chicken, one half of the onion, garlic, thyme, and oregano. Add cold water to cover; bring to boiling over high heat. Reduce heat; let chicken simmer for 30 minutes or until a thermometer inserted into the thigh reads 160°F. Using tongs, transfer chicken pieces to a plate. Cover and keep warm. Remove 1 cup of the chicken cooking water; discard remainder.

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  • In a food processor or blender, combine remaining half of onion,tomatoes, salt and the reserved chicken cooking water. Blend quickly, just enough to form a chunky sauce. Transfer mixture to a medium saucepan; bring to simmering and let cook for about 15 minutes or until sauce thickens.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Pull skin from chicken pieces and discard skin. In a large skillet, pour vegetable oil until about 1/4-inch deep. Heat oil until shimmery; add chicken pieces and cook, turning once, until chicken is browned. Remove chicken and keep warm. Add potatoes and carrots; cook and stir for about a minute or until warmed through. Remove from skillet and keep warm. Add enchilada sauce to skillet; heat to simmering. Dip tortillas in enchilada sauce; remove from skillet and fold into quarters.

Instructions Checklist
  • On each of four serving plates, place one piece of chicken. Spoon generously with chunky sauce. On opposite sides of the plate, arrange cooked potatoes, cooked carrots and folded tortillas. Sprinkle tortillas with queso cotija; sprinkle chicken with shredded romaine. Serve immediately.

Nutrition Facts

818 calories; 43 g total fat; 6 g saturated fat; 5 g polyunsaturated fat; 9 g monounsaturated fat; 207 mg cholesterol; 1332 mg sodium. 1615 mg potassium; 71 g carbohydrates; 11 g fiber; 16 g sugar; 52 g protein; 0 g trans fatty acid; 195 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 1 mg riboflavin; 11 mg niacin equivalents; 1 mg vitamin b6; 105 mcg folate; 1 mcg vitamin b12; 626 mg calcium; 6 mg iron;

Reviews

3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0