Chicken Panquecas (Brazilian Chicken Enchiladas)

Method8 steps

1. 1

   Step 1: Preheat the oven to 350°F (180°C). Blend only the pancake-batter ingredients: flour (2 cups), eggs (2), warm milk (2 cups), ¼ tsp salt and melted butter (2 tablespoons). Heat a lightly oiled small frying pan over medium-high heat. Pour ¼–⅓ cup batter per pancake and tilt to coat the surface. Cook about 1 minute until lightly browned underneath, then flip and cook the other side. Repeat with the remaining batter, lightly oiling the pan as needed. Reserve the pancakes; the source makes about 8–12 small discs.

   Uses 2 cups all-purpose flour (or gluten-free flour) · 2 eggs · 2 cups warm milk · 1/4 teaspoon salt · 2 tablespoons butter (melted) · Additional oil for pancake pan

2. 2

   Step 2: Rub the chicken (1 lb) with salt, black pepper, cumin, chicken bouillon, garlic powder (2 teaspoons) and onion powder (2 teaspoons). Heat 2 tbsp oil in a large sauté pan over medium heat. Brown the chicken for about 7 minutes per side and continue as needed until a thermometer in the thickest part reads 165°F (74°C). Transfer to a plate and allow to cool enough to handle, keeping the pan drippings.

   Uses 1 lb boneless skinless chicken breast · Salt to taste for chicken · Black pepper to taste · 2 teaspoons cumin powder · 2 teaspoons garlic powder · 2 teaspoons onion powder · 1 teaspoon chicken flavor bouillon Knorr · 2 tbsp vegetable oil

3. 3

   Step 3: Sauté onion and then garlic (2 cloves) in chicken drippings until tender. Add corn and olives. Stir well to combine. Add canned tomatoes, sauté for 1 minute.

   Uses chicken pan drippings · 1 small yellow onion (chopped) · 2 cloves garlic (minced) · 1 cup frozen corn* (thawed) · 1/4 cup green olives* (chopped) · 3/4 cup canned stewed tomatoes

4. 4

   Step 4: Pull chicken breasts apart either by hand into shredded strips or use a food processor to shred the cooked chicken. Add shredded chicken to sauté pan, combine with vegetables.

   Uses cooked chicken breasts · cooked vegetable mixture

5. 5

   Step 5: In a separate bowl, mix the tomato sauce (1½ cups) with the heavy cream (2 tbsp). Reserve.

   Uses 1½ cups tomato sauce · 2 tbsp heavy cream, optional

6. 6

   Step 6: Coat the bottom of a 13×9-inch baking dish with a ladle of the prepared tomato sauce. Put ¼–⅓ cup chicken filling on each pancake, fold around the filling and place seam-side down in the dish. Repeat for the remaining pancakes. Pour all the remaining prepared sauce over them and top with the mozzarella (1 cup). If choosing oregano, sprinkle it on now; reserve the parsley alternative until after baking.

   Uses cooked panquecas discs · shredded chicken filling · prepared tomato sauce · 1 cup shredded mozzarella · About1 tbsp dried oregano, optional

7. 7

   Step 7: Bake in the preheated 350°F (180°C) oven for about 10 minutes, until the cheese melts and the filling is hot.

   Bake filled panquecas · 10 minUses assembled chicken panquecas

8. 8

   Step 8: If using parsley (¼ cup) instead of oregano, sprinkle it over the hot panquecas just before serving. Serve warm, with fresh salad or steamed vegetables if desired.

   Uses baked chicken panquecas · ¼ cup fresh parsley — only if chosen instead of oregano