cookingoMexico
🇲🇽 A TASTE OF MEXICO
Chicken Enchiladas.
Tender pulled chicken wrapped in corn tortillas, drenched in homemade red chili sauce, and baked with melted cheese until gloriously bubbly.
- Total time
- 50 min
- Servings
- 4 people
- Difficulty
- Medium
Ingredients
For 4 servings · Check off as you go
0 of 8 ingredients ready
Let's make it.
5 stepsMake the red sauce
Toast and rehydrate guajillo chilies. Blend with tomatoes, garlic, cumin, and salt. Simmer the sauce for 10 minutes.
20 min
Prepare the filling
Mix shredded chicken with black beans and half the cheese. Season with cumin, salt, and a ladle of enchilada sauce.
5 min
Soften the tortillas
Heat a little oil in a skillet. Quickly fry each tortilla 20 seconds per side until pliable. Dip briefly in enchilada sauce to coat.
8 min
Fill and roll
Spread sauce in a baking dish. Fill each tortilla with chicken mixture, roll tightly, and place seam-side down. Pour remaining sauce over the top and scatter cheese.
8 min
Bake and serve
Bake at 190°C (375°F) for 20 minutes until cheese is melted and bubbly. Serve with sour cream, fresh cilantro, and sliced avocado.
20 min
Cooking Tips
Briefly fry each tortilla in a little oil before filling — this makes them pliable and prevents them from becoming soggy in the sauce.
Nutrition per Serving
Recipe-provided estimates; values vary with ingredients and serving size.
- calories
- 580 kcal
- protein
- 42 g
- carbs
- 48 g
- fat
- 22 g
- fiber
- 7 g
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