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Mexican Chicken Milanese with Enchilada Sauce

Play with traditional dishes and add your favorite ingredients as I did to make this Mexican Chicken Milanese with Enchilada Sauce.
Course dinner
Cuisine Chicken, Gluten free, Mexican Food
Keyword chicken, Enchilada Sauce, gluten free, Mexican food,
Prep Time 40 minutes
Cook Time 22 minutes
Resting Time 1 minute
Total Time 32 minutes
Servings 4 people
Author Feed Your Soul Too

Ingredients

  • 3 Whole Chicken Breasts Sliced horizontally in half
  • 1 Tbsp Adobo Seasoning
  • 1 Cup Cornmeal Flour
  • 3 Whole Eggs beaten
  • 1 Tsp Habanero Hot Sauce
  • 1 Cup Gluten Free Breadcrumbs
  • 1 Cup Chickpea Breadcrumbs
  • 4 Slices Pepperjack Cheese
  • 1 Jar Enchilada Sauce
  • 1/4 Cup Corn Oil

Instructions

  1. Begin by spicing the sliced chicken breasts with the adobo seasoning.  

    Next, set up your dredging stations.  Dredge the chicken in the cornmeal flour, followed by the eggs and finishing with the breadcrumbs.  Place on a baking tray and put in the fridge for 30 minutes.

    Heat the oil on medium high heat.  Once simmering, cook the chicken in batches about 2 - 3 minutes per side.  Place them on a tray to drain.  Add to a baking tray and put in a 275 degree oven.  Cook for 15 minutes.  Top with the pepperjack cheese and cook for 1 minute allowing the cheese to melt.

    Finish by topping with the enchilada sauce.

    Serve and enjoy!