Chicken Enchiladas Recipe With Red Sauce |Mexican Food Recipes | Halogen Oven |Air Fryer |Any Oven |

chicken

🥗Healthier: tofu

💰Cheaper: beans

Tofu provides a plant-based protein option, while beans are budget-friendly.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast offers a cheesy flavor with fewer calories.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: creme fraiche

Greek yogurt is lower in fat and adds creaminess.

corn tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: flour tortillas

Whole wheat adds fiber, while flour is often cheaper.

Cook 1 chicken breast with half onion, 3 cloves of garlic, and water for 20 minutes until soft.

Shred the cooked chicken.

Heat 4 to 5 tablespoons of oil in a skillet and stir-fry 3 minced garlic cloves until fragrant.

Add 1 tablespoon of plain flour and cook until lightly browned.

Add 1 can of chopped tomatoes, 1 teaspoon of salt, 1 teaspoon of mixed dried herbs, 1 teaspoon of paprika powder, 1 tablespoon of vinegar, and 1 tablespoon of soy sauce; mix and cook for 10 minutes.

Stir in half cup of fresh cream and cook for another 2 to 3 minutes, adding black pepper.

Mix the sauce with the shredded chicken.

Cut wraps in half and spread sauce at the base of a baking dish.

Brush sauce on both sides of each wrap, add chicken filling, chopped green onions, and a mix of cheddar and mozzarella cheese; wrap tightly.

Place wrapped enchiladas seam-side down in the baking dish and top with cheese, red chili flakes, mixed dried herbs, and green onions.

Bake in a halogen oven at 200 degrees for 15 to 20 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens