Chicken Enchiladas | Enchilada Recipe | How to Make Chicken Enchiladas

cooked chicken

🥗Healthier: shredded turkey

💰Cheaper: canned chicken

Turkey is leaner and lower in calories; canned chicken is often more affordable.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories; processed cheese is usually cheaper.

enchilada sauce

🥗Healthier: homemade tomato sauce

💰Cheaper: store-brand enchilada sauce

Homemade sauce can be healthier with fresh ingredients; store brands are often less expensive.

Prepare the enchilada sauce by using 600 grams of tomato puree made from 1 kilogram of fresh tomatoes.

Blanch, puree, and slightly reduce the tomato puree.

Soak 10 to 12 dried red chillies in hot water for 15 to 20 minutes after lightly dry roasting them.

Grind the soaked chillies to a paste.

Heat a pan and add 2 tablespoons of olive oil.

Once the oil is hot, add 1 teaspoon of finely chopped garlic and sauté for a minute.

Add the prepared tomato puree and the chili paste to the pan.

Mix in 1 to 2 teaspoons of cumin powder and 1.5 to 2 cups of chicken stock, and mix well.

Add salt as needed, 1 to 2 teaspoons of smoked paprika powder, and 1 to 2 teaspoons of brown sugar.

Simmer the sauce until slightly thickened; optionally add a corn flour slurry made from 1 teaspoon of corn flour dissolved in water to thicken it further.

Turn off the flame and add 1 to 2 teaspoons of apple cider vinegar to the sauce and set aside to cool slightly.

In another pan, heat 2 to 3 tablespoons of olive oil.

Once hot, add 1 teaspoon of finely chopped garlic and sauté for a minute.

Add 1 finely chopped large onion and sauté for a few minutes until translucent.

Add 700 grams of boiled and shredded chicken and mix well; add more oil if needed.

Season with salt and pepper to taste, then add 1 cup of boiled corn to the chicken mix and turn off the flame.

Add a few jalapeno slices and mix well, then add 1 to 1.5 cups of enchilada sauce and mix again.

To assemble, preheat the oven to 180 degrees Celsius.

Spread a little enchilada sauce in the center of an 8 inch tortilla.

Place some of the chicken mixture on top, add cheese, and roll it up.

Place the rolled tortillas on a baking tray.

Spread a little enchilada sauce on top of the rolled tortillas, garnish with grated cheese and jalapenos.

Bake in the preheated oven at 180 degrees Celsius for 10 to 15 minutes or until the cheese is melted.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens