Entree: Mexico – Veracruz – Enchiladas Veracruzanas (Corn tortillas filled with chicken and topped with a tomato, olive and caper sauce in the Veracruz style)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 25 min

Total 55 min

Ingredients

- 8 corn tortillas
- 2 medium boneless skinless chicken breasts, cooked and shredded, about 12 oz (340 g) total
- 2 tbsp (30 ml) vegetable oil or more as needed
- 1 small yellow onion, thinly sliced (about 5 oz / 140 g)
- 2 cloves garlic, minced
- 1 jalapeño, seeded and finely chopped (or to taste) (estimated seeded weight: 17.5 g; catalog median)
- 14 oz (400 g) crushed tomatoes (canned) or peeled chopped fresh tomatoes
- 1/4 cup (60 ml) low-sodium chicken stock
- 1/4 cup (60 g) pitted green olives, halved
- 1 tbsp (10 g) capers, drained
- 1/2 tsp (1 g) dried oregano
- 1/2 tsp (3 g) kosher salt, plus more to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 4 oz (113 g) queso fresco, crumbled
- 2 tbsp (8 g) fresh cilantro leaves, chopped, for garnish
- Lime wedges for serving

Instructions

1. If the chicken is not yet cooked, poach the breasts in simmering water or stock for 12–15 minutes until cooked through; cool and shred. Reserve 1/4 cup (60 ml) cooking liquid if available.
2. Heat 1 tbsp (15 ml) oil in a medium skillet over medium heat. Add the sliced onion and sauté until soft and translucent, about 5–6 minutes. Add the garlic and jalapeño and cook 1 minute more.
3. Stir in the crushed tomatoes, chicken stock, oregano, salt and pepper. Bring to a simmer and cook 8–10 minutes until the sauce thickens slightly. Stir in the olives and capers and remove from heat.
4. Warm the corn tortillas in a dry skillet or wrapped in a damp towel in the microwave for 20–30 seconds so they are pliable. Lightly brush or flick remaining 1 tbsp (15 ml) oil on each tortilla if desired.
5. Place about 2–3 tbsp (30–45 g) shredded chicken in the center of each tortilla, roll tightly, and arrange seam-side down in a shallow baking dish (a single layer or slightly overlapped).
6. Pour the warm Veracruz-style tomato-olive sauce evenly over the rolled tortillas. Sprinkle crumbled queso fresco over the top.
7. Bake in a 350°F (175°C) oven for 10–12 minutes until heated through and the cheese is slightly softened. Garnish with chopped cilantro and serve with lime wedges.