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This one is a very common Brazilian dish, it’s easy to cook and tastes so good with a little bit of tomato sauce and maybe some shredded cheese over it. This is a quick recipe for a nice lunch!

Preparation: 12 Minutes
Cooking time: 24 Minutes
Quantity: 4 Servings
398 calories per serving
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
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chicken panquecas, brazilian chicken enchiladas

Ingredients:

First, you need to prepare the “panqueca” or enchilada discs:

  • 2 eggs
  • 2 cups of milk
  • 2 cups all-purpose flour (= 240 grams)
  • 1/4 teaspoon of salt
  • melted butter – 2 tbsp

Then you can work on the filling ingredients:

  • vegetable oil – 2 tbsp
  • 1 pound skinless boneless chicken breast about 1/2 kg
  • Salt, pepper
  • cumin powder – 2 tsp
  • garlic powder – 2 tsp
  • onion powder – 2 tsp
  • chicken flavour bouillon – 1 tsp
  • 1 small yellow onion chopped
  • 2 cloves garlic minced
  • 1 cup frozen corn
  • 1/4 cup green olives chopped
  • 3/4 cup canned tomatoes
  • 1 + 1/2-cup tomato sauce
  • 1 cup shredded mozzarella – yummy!
  • 1 tablespoon dried oregano

Instructions

  • Making the discs: You can start blending all ingredients. Heat a frying pan – medium heat with little oil. Pour the batter onto the pan, 1/3 cup for each disc might be just fine. Tilt the pan with light circular moves to cover the surface.
  • Cook until the bottom gets a little brown. Turn cook the other side. Repeat the process until you have enough discs, then you can start preparing the filling, see the next steps.
  • Starting with the fillings: Rub chicken with the other ingredients: cumin, garlic, pepper, salt, etc. Brown chicken (medium heat), for approx 7 min each side, then put on a platter.
  • Sauté garlic and onion. Add corn, olives, stir well, then add some canned tomatoes, sauté.
  • We are almost getting there! Bear with me!
  • Time to shred the cooked chicken breasts, then add to the sauté pan and combines with vegetables.
  • Mix the tomato sauce with the cream, then reserve it.
  • Final steps: It’s time to coat a glass pan with a nice scoop of tomato sauce+heavy cream mix.
  • Now you should place a spoon around 1/3 cup chicken mixture onto each disc. Fold the discs to prevent spilling.
  • Place around 7 discs on the pan and top the filled discs with the remaining sauce and cheese to taste.
  • Just take it to the oven for 10 min – preheated 350F or 180° C let the cheese melt.
  • You can serve this amazing dish with a fresh salad and you will be fine!
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
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Chicken Panquecas or Brazilian Chicken Enchiladas


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