Chicken Enchiladas are a type of stuffed tortilla casserole. I propose versions with chicken and vegetables typical of Mexican cuisine, baked in a creamy sauce.
How to choose the best ingredients for Chicken Enchiladas
Tortillas: Originally, tortillas were added to the enchilada, preferably without additives. Possibly, wholemeal will do. You can also make tortillas yourself.
Chicken breasts: you will need two large ones without bone, the best quality you can.
Grated cheese: I recommend grated cheese with spicy flavors such as cheddar.
Red beans: The best option is to cook the red beans yourself, but if you don’t have time, you can use canned red kidney beans. This is the best variety for Chicken Enchiladas.
Yellow pepper/ red pepper: red and yellow peppers; you can also use them with an orange pepper. Colors are needed for the enchilada filling to be colorful.
Mexican spice: use a spicy Mexican spice
Mini tomatoes: You can choose colorful varieties of mini tomatoes, such as cherry tomatoes and baby plums. 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.
Tips and tricks
You can use pancakes instead of tortillas, for example, leftover from breakfast or the day before. It may not be called an enchilada, but it will also taste similar.
Ideas for other casseroles
Casserole forms are present in every kitchen in the world. One of the originals is Authentic Greek Mousakka. This dish is not only tasty but in my version; it also fits perfectly into a low-carb diet, which makes it healthy and keeps sugar in check.
A recipe for Grilled Vegetables Roasted Mozzarella is a perfect addition to grilled dishes or a light snack.
Another delicious Mexican dish is Chicken Quesadillas. They are faster than enchiladas and look fantastic. You must try them!
Chicken Enchiladas
Ingredients
- 4 tortillas
- 2 chicken breasts
- 3 oz grated cheese
- 3 1/2 oz canned corn
- 3 1/2 oz red beans, canned or cooked
- 1 yellow pepper
- 1 red pepper
- 1 red onion
- 1 cup milk
- 1 cup 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!