Chicken Enchiladas

5 servings

40 minutes

Chicken enchiladas are a vibrant and aromatic dish of Mexican cuisine, filled with the warmth of spices and rich flavor. Its roots go deep into Mexican gastronomy, where a sauce made from tomatoes, chili peppers, and garlic gives each serving a robust taste. The dish features tender chicken filling infused with fragrant spices wrapped in soft tortillas and baked under a layer of gooey cheddar until golden brown. Enchiladas are served with fresh cilantro that adds lightness and freshness. This is not just food but a true culinary journey where each bite reveals the richness of Mexican traditions. The dish is perfect for family dinners or friendly gatherings as it brings people together with its rich texture and warming flavor.

Energy value per serving

• Calories: 962.5
• Proteins: 55.4g
• Fats: 62.1g
• Carbohydrates: 44.2g

Ingredients

• Fresh cilantro (coriander): 150 g
• Onion: 100 g
• Garlic: 4 head
• Chili pepper: 2 pc
• Vegetable oil: 80 ml
• Sugar: 2 tsp
• Tomatoes in their own juice: 700 g
• Ground black pepper: 0.5 tsp
• Minced chicken: 700 g
• Ground chili pepper: 0.5 tsp
• Ground cumin (zira): 1 tsp
• Oregano: 1 tsp
• Ground coriander: 1 tsp
• Cheddar cheese: 500 g
• Tortillas: 5 pc

Cooking steps

1. Let's start with the sauce. We'll clean the onion and garlic, remove the seeds from the chili peppers, and chop everything finely.

   Required ingredients:

   • Onion: 100 g
   • Garlic: 4 heads
   • Chili pepper: 2 pieces

2. In a pan, heat vegetable oil over medium heat and sauté the chopped vegetables for about five minutes, stirring. Then add the 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.

   Required ingredients:

   • Vegetable oil: 80 ml
   • Tomatoes in their own juice: 700 g
   • Sugar: 2 teaspoons
   • Ground black pepper: 0.5 teaspoon

3. In another pan, heat some vegetable oil over high heat and fry the chicken mince in it. After 10-15 minutes of frying, all the liquid has evaporated and it starts to brown. At this moment, add ground hot red pepper, salt to taste, oregano, coriander, and cumin. Alternatively, you can use a spice mix for Mexican dishes. Fry for another 5 minutes until browned.

   Required ingredients:

   • Vegetable oil: 80 ml
   • Minced chicken: 700 g
   • Ground chili pepper: 0.5 teaspoon
   • Oregano: 1 teaspoon
   • Ground coriander: 1 teaspoon
   • Ground cumin (zira): 1 teaspoon

4. Just grate the cheese on a coarse grater and chop the cilantro.

   Required ingredients:

   • Cheddar cheese: 500 g
   • Fresh cilantro (coriander): 150 g

5. We can start assembling. Preheat the oven to 180 degrees. Take a baking dish and pour half of our sauce on the bottom.

   Required ingredients:

   • Tomatoes in their own juice: 700 g

6. We slightly heat the tortillas in the microwave to make them more flexible. Take a tortilla, place 2-3 tablespoons of fried chicken mince on one half, add grated cheese (don't be stingy, there's never too much cheese! but leave a little to sprinkle on top) and sprinkle with chopped cilantro.

   Required ingredients:

   • Tortillas: 5 piece
   • Minced chicken: 700 g
   • Cheddar cheese: 500 g
   • Fresh cilantro (coriander): 150 g

7. 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).

8. When all the enchiladas are in the dish, pour the remaining sauce on top, sprinkle with cheese and cilantro.

   Required ingredients:

   • Tomatoes in their own juice: 700 g
   • Cheddar cheese: 500 g
   • Fresh cilantro (coriander): 150 g

9. Place the mold in a preheated oven for about 20 minutes until the cheese is fully melted and starts to bubble.