Aztec Enchilada Recipe

Aztec enchiladas are easy to make and is rich in iron and protein.

Ingredients

2 tbsp skimmed milk
1-cup corn
¼ tsp chili powder
7 eggs
2 tbsp chicken broth
4 corn tortillas
1 sweet red bell pepper
2 parsley sprigs

In a bowl whisk milk and eggs to make it fluffy. In a skillet add corn and chicken stock and cook in a low flame for 2 to 3 minutes. Stir in the beaten eggs and sprinkle chili powder and salt to taste. Keep the flame low and stir occasionally, until the eggs are cooked.

On a square tray arrange the four tortillas. Place one-quarter of the fillings on each tortilla and roll it. Garnish with sliced pepper rings and parsley sprigs before serving.

Basic Methods of Making Enchiladas

The Aztecs used two methods for making enchiladas. However, enchiladas made in both the methods are tasty and would make an awesome brunch.

* In the first method, tortilla is dipped in a chili sauce that is pre-cooked. Then it is filled with stuffing of one’s choice and rolled.
* In the second method, tortilla is first dipped in an un-cooked sauce, then it is fried before filling and rolling.

Enchiladas are a popular Mexican dish eaten by many non-Mexicans around the globe. A few of the popular fillings for enchilada is Mexican beans and cheese, loved by many vegetarians around the globe, chicken and herb enchilada casserole, shrimp and crab enchiladas in chipotle cream sauce and so on.

You could use pre-cooked and canned chicken if you do not have the fresh ones. Roasted, fresh or frozen chilies could be used instead of canned chilies. Remember, enchilada is one of the Mexican dishes recognized internationally.