Chicken and Chili Enchiladas
5 servings
60 minutes
Chicken and chili enchiladas are a dish that combines the fiery flavor of Mexico with the comfort of a home-cooked dinner. It comes from traditional Mexican cuisine where tortillas filled with meat, sauces, and cheese transform into a rich, aromatic dish. The spiciness of the chili warms you up while the cheese adds creaminess and depth. The filling of chicken mince sautéed with spices harmonizes with the tomato sauce that soaks each tortilla. Baked to a golden color, enchiladas surprise with their juiciness and rich flavor. Serving them with chilled sour cream softens the fiery taste, creating a perfect balance. This dish can be served for dinner or at festive tables, delighting guests and loved ones with its vibrant and rich flavors.
1
Let's start with the sauce. We will clean the onion and garlic, remove the seeds from the chili, and chop everything finely.
- Onion: 100 g
- Garlic: 4 pieces
- Chili pepper: 1 piece
2
In a pan over medium heat, heat vegetable oil and sauté chopped vegetables for five minutes, stirring. Then add canned tomatoes, chopping them not too finely. Add salt, sugar, and black pepper to taste, mix and heat for 5–7 minutes. The sauce is ready.
- Vegetable oil: 80 ml
- Tomatoes in their own juice: 400 g
- Salt: 1.5 teaspoon
- Sugar: 10 g
- Ground black pepper: 1 teaspoon
3
In another pan, heat some vegetable oil over high heat and fry the chicken mince — after 10-15 minutes of frying, all the liquid will evaporate and it will start to brown. At this moment, add ground hot red pepper, salt to taste, oregano, coriander, and cumin. Alternatively, you can just use a spice mix for Mexican dishes. Fry for another 5 minutes until browned — it's ready. Finally, grate the cheese and chop the cilantro.
- Vegetable oil: 80 ml
- Minced chicken: 800 g
- Ground cumin (zira): 1 teaspoon
- Salt: 1.5 teaspoon
- Oregano: 1 teaspoon
- Dried cilantro (coriander): 1 teaspoon
- Cheese: 300 g
4
We can start assembling. Preheat the oven to 180 degrees. Take a baking dish and pour half of the sauce on the bottom. Slightly heat the tortillas in the microwave to make them more flexible. Take one tortilla, place 2-3 tablespoons of fried chicken mince on one half, add grated cheese (don't hold back, there's no such thing as too much cheese! but leave a little to sprinkle on top) and sprinkle with chopped cilantro.
- Tortillas: 5 piece
- Minced chicken: 800 g
- Cheese: 300 g
- Dried cilantro (coriander): 1 teaspoon
5
Carefully roll the tortilla into a tube and place it on the sauce seam side down. Do this 5 times (or as many tubes as you can fit). Once all the enchiladas are in the dish, pour the remaining sauce on top, sprinkle with cheese and cilantro.
- Tomatoes in their own juice: 400 g
- Cheese: 300 g
- Dried cilantro (coriander): 1 teaspoon
6
Place the dish in a preheated oven for about 20 minutes until the cheese is fully melted and starts bubbling. Ready. I recommend serving enchiladas with cold sour cream to avoid burning.