How to make Enchiladas Mexican style with Enchilada Sauce Recipe

cooked meat

🥗Healthier: grilled chicken

💰Cheaper: shredded rotisserie chicken

Grilled chicken is leaner, while rotisserie chicken is often more affordable.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories, while processed cheese can be cheaper.

salsa

🥗Healthier: fresh salsa

💰Cheaper: canned salsa

Fresh salsa is more nutritious, while canned options are budget-friendly.

Heat a clay pot, add vegetable oil, garlic paste, julienne cut chicken and cook until light brown.

Add julienne-cut onion and sauté for 2 mins, then add julienne-cut green capsicum and sauté for 2 mins.

Add baked beans and sauté for 2 mins.

Add mustard paste, red chilli powder, chilli flakes, cumin powder, salt, cumin seeds, black pepper, lemon juice, soya sauce and cook for 2-3 mins, then add julienne-cut tomatoes and cook for 1-2 mins.

To make enchilada sauce, heat a pan, add butter, white flour and mix well, then add red sauce and cook for 2 mins.

Add baked and mashed beans, salt, parsley and mix well to prepare the sauce.

Take tortilla bread wrap, spread enchilada sauce, add chicken mixture, roll it and place in a baking dish.

Spread enchilada sauce over wraps, add cheddar and mozzarella cheese, chopped tomato, green capsicum and bake in the oven for 10 mins at 250°C.

Take out the oven-baked chicken enchiladas and garnish with boiled egg rings before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens