Mexican chicken enchiladas are a delicious and flavorful dish, featuring a savory chicken filling wrapped in tortillas, topped with spiced tomato sauce and melted cheese. It’s a satisfying meal perfect for lunch or dinner and can be easily prepared at home with simple ingredients.
Cooking time
60 minutes
Serves
5 people
Ingredients
Sauce:
2 tbsp olive oil
3 tbsp flour
2 cups chicken broth
1½ cups tomato sauce
Filling:
600 g chicken breast (chopped)
2 tbsp olive oil
1 onion (chopped)
2 garlic cloves (minced)
1 red bell pepper (chopped)
400 g beans (mashed)
400 g corn
¼ cup water
1 cup cheese (shredded)
Seasoning:
2 tbsp chopped fresh coriander (for garnish)
1½ cups shredded cheese (for topping)
8 tortillas (wheat or corn)
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
1 tbsp cumin
1 tbsp paprika
1 tbsp oregano
¼ tsp black pepper
¾ tsp chili powder (optional)
Instructions
Mix all seasoning ingredients in a small bowl and set aside.
To prepare the sauce, heat olive oil in a pan over medium heat. Add flour and stir for about 20 seconds.
Add chicken broth, tomato sauce, and 2 tablespoons of the seasoning mix. Stir and simmer until the sauce thickens.
Season the chicken with a little oil and some of the spice mix, then cook it in a hot pan until fully done. Chop into small pieces.
In the same pan, sauté onion and garlic, then add red pepper and cook for a few minutes.
Add chicken, beans, corn, and water. Stir until the filling is well combined.
Preheat the oven to 180°C.
Fill each tortilla with the chicken mixture, sprinkle with cheese, and roll them up.
Place the rolled tortillas in a baking dish coated with a little sauce. Pour the remaining sauce on top and sprinkle with cheese.
Bake for 20–25 minutes until the cheese is melted and golden.
Garnish with fresh coriander and serve hot.
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