Enchiladas Recipe | Chicken Enchilada Recipe | The Best Enchiladas | Enchiladas Sauce | Easy Mexican

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.

Heat 4 tablespoons of oil in a skillet.

Add 1kg of boneless chicken and sauté until cooked through.

Stir in 1/2 teaspoon of garlic, 1 teaspoon of salt, 1/2 teaspoon of red chilli powder, 1/2 teaspoon of chilli flakes, 1/4 teaspoon of black pepper, and 1/4 teaspoon of ground cumin.

Add 400g of chopped tomatoes and 400g of red kidney beans, along with 1 chopped green pepper and 1 small red onion, and cook until everything is well combined.

For the enchilada sauce, heat 3 tablespoons of oil in a separate pan.

Whisk in 3 tablespoons of plain flour and cook for a minute.

Add 1/2 teaspoon of red chilli powder, 1 teaspoon of ground cumin, 1/2 teaspoon of garlic, 1/4 teaspoon of dried oregano, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and a pinch of cinnamon.

Stir in 3 tablespoons of tomato puree mixed with water, 3 tablespoons of ketchup, and 1 1/2 cups of chicken stock, and bring to a simmer.

Add 1 tablespoon of vinegar and let the sauce thicken slightly.

Warm 10 tortillas in a skillet until pliable.

Fill each tortilla with the chicken mixture and roll tightly.

Place the rolled enchiladas seam-side down in a baking dish and pour the sauce over them.

Top with cheddar and mozzarella cheese, and jalapenos if desired.

Bake in a preheated oven until bubbly.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens