Chicken Enchiladas

Chicken Enchiladas is a type of stuffed tortilla casserole. I propose versions with chicken and vegetables typical of Mexican cuisine. All this is baked in a creamy sauce.

How to choose the best ingredients for Chicken Enchiladas

Tortillas: originally, tortillas are added to the enchilada, preferably without additives. Possibly wholemeal will do. You can also make tortillas yourself. 

Chicken breasts: you will need two large chicken breasts without bone, the best quality you can.

Grated cheese: I recommend grated cheese with spicy flavors such as cheddar.

Red beans: you can cook the red beans yourself, and it will be the best option, but if you don’t have time, you can use canned red kidney beans. This will be the best variety for Chicken Enchiladas.

Yellow pepper/ red pepper: red and yellow peppers, you can use it with an orange pepper also. Colors are needed for the enchilada filling to be colorful.

Mexican spice: use a spicy Mexican spice 

Mini tomatoes: you can choose colorful varieties, cherry tomatoes, and baby plums on the mini tomatoes. I leave the inventions here to you. You can also use large tomatoes and cut them into small pieces. However, I believe that the mini version is more attractive in appearance.

Tips and tricks

Instead of tortillas, you can use, for example, pancakes that you have leftover from breakfast or from the day before. Maybe it will not be called an enchilada, but it will also taste similar.

Chicken Enchiladas

Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 6 people
Calories: 630kcal
Print Recipe

Ingredients

  • 4 tortillas
  • 2 chicken breasts
  • 80 gr grated cheese
  • 100 gr canned corn
  • 100 gr red beans, canned or cooked
  • 1 yellow pepper
  • 1 red pepper
  • 1 red onion
  • 200 gr milk
  • 200 gr whipping cream
  • 2 eggs
  • Mexican spice
  • 2 cloves garlic
  • 15 pieces mini tomatoes
  • salt
  • 1 chili pepper or 0.5 teaspoons of chili powder, of flake chili
  • vegetable oil for frying

Instructions

  • Wash the chicken breasts, dry them with a paper towel, and cut them into cubes.
  • Peel the onion and dice it.
  • Wash the peppers and dice them.
  • Caramelize onions in oil, then add chopped paprika.
  • Coat some chicken in Mexican spice and add to the fried vegetables.
  • Finally, add the finely chopped chili and finely chopped garlic.
  • Add the halved small tomatoes, beans, and corn.
  • Mix everything and season with salt, sprinkle with a lemon dock about 1 tablespoon and mix thoroughly.
  • Put the stuffing evenly on the tortillas, and wrap them in a casserole dish.

Enchiladas sauce:

  • Whip the milk, cream, and eggs in a pot until the ingredients are combined. Add salt and cheese.
  • Pour the sauce over the tortillas and place in a baking dish. There should be enough sauce to cover the tortillas.
  • Alternatively, you can add a sauce with half the ingredients.
  • Preheat the oven to 180 degrees C / 360 degrees F / Gas mark 4
  • Bake for about 20-25 minutes.
    Bon Appetit!

Nutrition

Calories: 630kcal | Carbohydrates: 23g | Protein: 27g | Fat: 48g | Saturated Fat: 16g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 158mg | Sodium: 394mg | Potassium: 623mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1453IU | Vitamin C: 66mg | Calcium: 213mg | Iron: 2mg

Leave a Reply

Your email address will not be published.

Recipe Rating




Close
Your custom text © Copyright 2020. All rights reserved.
Close