Enchiladas with Chicken & Cheese | Mexican Recipe

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.

Prepare chicken stock by boiling chicken thighs with garlic, onion, black peppercorns, cilantro, and salt in enough water to cover the chicken until cooked.

For the red sauce, blend the chicken stock, dried chili pods, roma tomatoes, garlic, onion, cumin, oregano, and chicken bouillon until smooth.

Heat vegetable oil in a skillet and prepare the tortillas by softening them in the oil.

Fill each tortilla with shredded chicken and cheese, roll them tightly, and place seam-side down in a baking dish.

Pour the red sauce over the enchiladas and top with cheese.

Bake in a preheated oven at 375°F for 10-15 minutes until heated through.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens