Growing up, I was not adventurous and stick with mostly Asian food. When we started dating, Thien introduced me to an array of new food: raw oysters, sushi, Indian food, and crawfish. He loves tacos and I knew I had to cultivate a cooking instinct for Mexican food.
In spirit of Cinco de Mayo, I wanted to share with you an adventurous dish I’ve created: my beloved shredded chicken bulgogi enchilada.
Here’s what about to go down:
Chicken breasts simmered in a sweet and salty bulgogi sauce. Then to spice things up a little more, we add enchilada sauce. Once the amazing KoMex sauce has infused the chicken breasts, we shredded them, and wrapped in soft tortilla with pinto beans and cheddar cheese filling. Then these babies are baked in the oven and they are ready to serve along with sour cream, guacamole and jalapenos.
They are also great for storing in the refrigerator and heating it up when you’re ready to eat. When life gets so busy, it’s just so hard to find time to cook every day. And so this amazing shredded chicken bulgogi enchilada dish is here with you today.
Have an adventurous Cinco de Mayo Day!
- 15 oz chicken breast (about 3 pieces, boneless, skinless)
- 1 onion (diced)
- ½ teaspoon salt & ½ teaspoon pepper (to saute the chicken)
- ½ tablespoon garlic
- 1 cup mild enchilada sauce
- 1 ½ cup bulgogi sauce
- 2 cups sharp shredded cheddar cheese
- 2 tablespoon olive oil (for greasing the baking dish)
- 1 can (15 oz) pinto beans
- 1 cup chopped cilantro (divided)
- 12-13 5 inch corn tortillas
- olive oil (to blanch the tortillas)
- garnish: jalapenos, sour cream, guacamole (optional)
- Begin by sauté the chicken with salt and pepper. Set aside.
- In a skillet, heat 2 tablespoon oil, add in the minced garlic and onion. Pour in the bulgogi sauce until boil. Settle the chicken breasts into the sauce. Let the chicken cook on low heat for about 15 minutes. Add in the enchilada sauce and let simmer for an additional 5 minutes. Remove the chicken from the sauce. Set aside to cool completely.
- Shred the chicken with your hands or two forks and transfer the chicken in to a large bowl.
- Heat some oil in a skillet and quickly blanch the tortilla for about 5 seconds. Remove from skillet and place on paper towel to remove excess oil
- Preheat oven to 400 degrees. Grease the baking dish with some olive oil and get ready to roll
- Place shredded chicken, pinto beans and some cheese onto the tortillas and roll around the filling. Place into the baking dish, seam-side down. Repeat with the remaining tortillas until you filled up the baking dish. Pour the bulgogi enchilada sauce mixture over the tortilla, then top off with the remaining cheese.
- Top off with some chopped cilantros
- Cover baking dish with aluminum foil and bake for 25 minutes. Remove the baking dish from the oven and let stand for about 10minutes prior to serving
- Add the rest of the cilantro for garnish along with cheese
- Serve with your favorite jalapenos, guacamole and sour cream.