Craving a vibrant and flavorful Mexican meal that's both satisfying and healthy? Look no further than this delicious recipe for Enchilada Chicken Breast with Nopal Salad! This dish expertly balances the richness of tender, enchilada-stuffed chicken breasts with the refreshing crunch and subtle sweetness of a vibrant nopal (cactus paddle) salad. The combination of savory chicken, spicy enchilada sauce, and the unique texture of the nopal creates a culinary experience that's both exciting and unexpectedly delightful. Forget bland chicken dishes; this recipe is a fiesta for your taste buds.
This recipe offers a lighter take on traditional enchiladas, using lean chicken breast and incorporating the nutritious benefits of nopal. The nopal salad, with its zesty lime dressing and optional additions like red onion and cilantro, provides a perfect counterpoint to the richness of the enchiladas. Ready to embark on a culinary adventure? Let's dive into the step-by-step instructions to create this incredible dish.
Tools Needed
- frying pan or griddle
- strainer
- blender
- pot
- glass
Ingredients
- nopal stalks: 8
- onion: 1/2
- tomatoes: 4
- cilantro: 1 bunch
- ground black pepper: a little
- guajillo chiles: 4
- puya chiles: 4
- ancho chile: 1
- oregano: 1/2 teaspoon
- garlic: 2 cloves
- allspice flakes: 4
- clove: 1
- chicken breast: 1 1/2
- salt
- water
- tomatillos
Step-by-Step Instructions
Step 1. Prepare the Nopal Salad and Chili Sauce
- Clean and prepare the nopales (remove spines). Chop the onion, tomatoes, and cilantro.
- Cook the nopales with a little water, salt, cilantro sprigs, tomato peels, tomatillo, and a piece of onion. Cook over medium heat until the water evaporates (approximately 16 minutes). Drain excess liquid.
- Toast the guajillo, puya, and ancho chiles on a griddle until slightly charred, being careful not to burn them. Also toast the onion, clove, and allspice.
- Boil the roasted chiles in water to soften them. Let them sit covered until softened.
- Blend the softened chiles with oregano, roasted onion, clove, allspice, garlic, a little water, and salt to create a sauce.
- Prepare the nopal salad by combining chopped nopales, onion, tomato, and cilantro.
Step 2. Marinate and Cook the Chicken
- Season the chicken breast with salt and pepper.
- Coat the chicken with the blended chili sauce and let it marinate.
- Cook the marinated chicken breast in hot oil until cooked through.
Step 3. Assemble the Dish
- Serve the enchilada chicken with the nopal salad and warm corn tortillas. Garnish with avocado and cheese as desired.
Read more: Delicious Nicaraguan Enchiladas: A Leftover Recipe
Tips
- Make sure to remove all spines from the nopales before using them.
- Don't burn the chiles while toasting them.
Nutrition
- N/A
FAQs
1. Can I substitute the chicken breast with another protein?
Yes! Ground chicken, turkey, or even shredded pork would work well. Adjust cooking time as needed.
2. Where can I find nopal (cactus paddles)?
Nopal is readily available at many Latin American grocery stores, some larger supermarkets, and online retailers.
3. Can I make the enchiladas and salad ahead of time?
Yes! The enchiladas can be assembled and refrigerated overnight, then baked when ready. The salad is best made fresh, but can be prepped (chopped veggies) a few hours in advance.
This Enchilada Chicken Breast with Nopal Salad recipe offers a healthy and flavorful twist on a classic dish. The combination of textures and tastes creates a truly memorable meal, perfect for a weeknight dinner or a special occasion. Enjoy the vibrant flavors and satisfying experience of this delicious Mexican creation!