Baked Chicken Enchiladas with Cheese

4 servings

30 minutes

Baked chicken enchiladas under cheese is a refined dish with a European twist inspired by Mexican cuisine. It combines the tenderness of chicken, the sweetness of roasted vegetables, and the richness of tomato sauce. The flavor is harmonious: soft tortillas absorb the spicy aroma of spices, while crème fraîche adds creamy softness. The finishing touch is Gruyère cheese, which forms an appetizing golden crust when baked. This dish is perfect for a family dinner or a friendly gathering as its preparation turns into an engaging culinary process. It is recommended to serve enchiladas with lime wedges to highlight the fresh flavor notes. Enjoyment is guaranteed!

Energy value per serving

• Calories: 848.1
• Proteins: 40.3g
• Fats: 47.7g
• Carbohydrates: 67.3g

Ingredients

• Zucchini: 1 pc
• Red sweet pepper: 1 pc
• Orange bell pepper: 1 pc
• Yellow bell pepper: 1 pc
• Red onion: 2 head
• Olive oil: 3 tbsp
• Mexican Spice Mix: 1 tbsp
• Garlic: 1 clove
• Tortillas: 8 pc
• Grilled chicken: 350 g
• Tomatoes in their own juice: 560 g
• Gruyere cheese: 75 g
• Crème fraiche: 200 ml
• Chili pepper: 1 pc

Cooking steps

1. Preheat the oven to 180 degrees.

2. In a bowl, mix sliced zucchini, sliced peppers, and chopped onion with 2 tablespoons of olive oil. Season with salt and pepper. Preheat the grill and grill the vegetables in batches until tender and browned.

   Required ingredients:

   • Zucchini: 1 piece
   • Red sweet pepper: 1 piece
   • Orange bell pepper: 1 piece
   • Yellow bell pepper: 1 piece
   • Red onion: 2 heads
   • Olive oil: 3 tablespoons

3. Heat the remaining olive oil in a saucepan over medium heat. Add finely chopped onion and sauté until soft for 3-4 minutes. Add spices and minced garlic and sauté for another 1-2 minutes. Add tomatoes, bring to a boil, and cook for another 5 minutes until slightly thickened.

   Required ingredients:

   • Olive oil: 3 tablespoons
   • Red onion: 2 heads
   • Mexican Spice Mix: 1 tablespoon
   • Garlic: 1 clove
   • Tomatoes in their own juice: 560 g

4. Lay the tortillas on a work surface. Pour a little sauce in the center of each, then add vegetables and sliced chicken. Drizzle with a bit more sauce on top and roll into a tube. Place in a greased dish in 1 layer. Pour with the remaining sauce, crème fraîche, and sprinkle with grated Gruyère and finely chopped chili.

   Required ingredients:

   • Tortillas: 8 pieces
   • Tomatoes in their own juice: 560 g
   • Zucchini: 1 piece
   • Red sweet pepper: 1 piece
   • Orange bell pepper: 1 piece
   • Yellow bell pepper: 1 piece
   • Grilled chicken: 350 g
   • Crème fraiche: 200 ml
   • Gruyere cheese: 75 g
   • Chili pepper: 1 piece

5. Bake for 20-25 minutes until golden brown and serve with lime wedges.