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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