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Chicken Enchiladas

Ingredients

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Calculated for:servings

Sauce

    Chicken

      Assemble

        Garnish

          Nutritional Information

          Calculated based on standard values with available measurements and may therefore not be accurate.

          Nutritional information not available.

          Chicken Enchiladas

          by obaa_borga
          Prep: 5 minsCooking: 60 minsServes 4
          Low Fat
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          Instructions

          1. Step 1

            1. Dice fresh tomatoes

            2. Hit a pan and fry diced tomatoes on medium heat for 5 minutes

            3. Add tomato paste, the spices (sweet paprika, cayenne pepper, black pepper, cumin, oregano, salt, sugar,), extra virgin olive oil and the water.

            4. Again, leave it medium flame for 10 minutes, stirring occasionally. This will allow the flavors to meld together.

            5. Blend it with half cup of chicken broth after it cools down. Blend the ingredients until smooth.

          2. Step 2

            1. In a pan, pour your chicken. Add the salt, black pepper, onions, chopped cilantro, grated garlic and water.

            2. Boil it for 30 minutes or until it is cooked through and tender.

            3. Once the chicken is cooked, remove it from the pot and let it cool slightly.

            4. Shred the chicken using two forks or your hands.

            5. Add some sauce from earlier and mix.

            6. Set it aside for assembling.

          3. Step 3

            1. Preheat your oven to 200°C.

            2. Spoon a generous amount of the prepared sauce onto the bottom of a baking dish.

            3. Take one tortilla and place a portion of the shredded chicken in the center.

            4. Add some diced onions, and some grated cheese.

            5. Roll the tortilla tightly and place it seam-side down in the baking dish.

            6. Repeat this process with the remaining tortillas.

            7. Pour the remaining sauce over the assembled enchiladas.

            8. Sprinkle cheddar cheese on top of the enchiladas, to taste.

          4. Step 4

            1. Place the dish in the preheated oven and bake for about 15 minutes or until the cheese has melted and the enchiladas are heated through.

            2. Once done, remove the enchiladas from the oven and let them cool for a few minutes.

          5. Step 5

            1. Garnish the enchiladas with fresh cilantro.

            2. Serve the enchiladas warm as a main dish or V accompanied by rice, beans, or a side salad. Enjoy your homemade enchiladas!

          Recipe Story

          Full recipe + tips + tricks: Chicken Enchiladas

          INGREDIENTS:

          Sauce

          • ⁠Sweet paprika- 1tbsp

          • ⁠Cayenne pepper- 1tbsp

          • ⁠Black pepper- 1tbsp

          • ⁠Cumin- 1tbsp

          • ⁠Oregano- 1tbsp

          • ⁠Salt- 1tsp

          • ⁠Sugar- 1tsp

          • ⁠Extra Virgin Olive oil- 1tbsp

          • ⁠Fresh tomatoes- 6 medium size

          • ⁠Red onions- 2 medium size

          • ⁠Tomato paste- 1tbsp

          • ⁠Garlic- 3 cloves

          • ⁠Chili pepper- 1

          • ⁠Half glass of water

          Chicken

          • ⁠Chicken thighs(boneless, skinless)- 800g

          • ⁠Salt- 1& 1/2 tbsp

          • ⁠Black pepper- 1tbsp

          • ⁠Cilantro- to taste

          • ⁠Yellow onions- 3 medium size

          • ⁠Garlic- 2 cloves

          • ⁠Water- 1L

          Assemble

          • ⁠Tortilla- 8 pieces

          • ⁠Cheddar cheese- to taste

          • ⁠Red onions- to taste

          Garnish

          • ⁠Cilantro

          INSTRUCTIONS:

          Step 1: Preparing the Sauce

          1. ⁠Dice fresh tomatoes

          2. ⁠Hit a pan and fry diced tomatoes on medium heat for 5 minutes

          3. ⁠Add tomato paste, the spices(sweet paprika, cayenne pepper, black pepper, cumin, oregano, salt, sugar,), extra virgin olive oil and the water.

          4. ⁠Again, leave it medium flame for 10 minutes, stirring occasionally. This will allow the flavors to meld together.

          5. ⁠Blend it with half cup of chicken broth after it cools down. Blend the ingredients until smooth.

          Step 2: Cooking the Chicken

          1. ⁠In a pan, pour your chicken. Add the salt, black pepper, onions, chopped cilantro, grated garlic and water.

          2. ⁠Boil it for 30 minutes or until it is cooked through and tender.

          3. ⁠Once the chicken is cooked, remove it from the pot and let it cool slightly.

          4. ⁠Shred the chicken using two forks or your hands.

          5. ⁠Add some sauce from earlier and mix.

          6. ⁠Set it aside for assembling.

          Step 3: Assembling the Enchiladas

          1. ⁠Preheat your oven to 200°C.

          2. ⁠Spoon a generous amount of the prepared sauce onto the bottom of a baking dish.

          3. ⁠Take one tortilla and place a portion of the shredded chicken in the center.

          4. ⁠Add some diced onions, and some grated cheese.

          5. ⁠Roll the tortilla tightly and place it seam-side down in the baking dish.

          6. ⁠Repeat this process with the remaining tortillas.

          7. ⁠Pour the remaining sauce over the assembled enchiladas.

          8. ⁠Sprinkle cheddar cheese on top of the enchiladas, to taste.

          Step 4: Baking the Enchiladas

          1. ⁠Place the dish in the preheated oven and bake for about 15 minutes or until the cheese has melted and the enchiladas are heated through.

          2. ⁠Once done, remove the enchiladas from the oven and let them cool for a few minutes.

          Step 5: Garnishing and Serving

          1. ⁠Garnish the enchiladas with fresh cilantro.

          2. ⁠Serve the enchiladas warm as a main dish or accompanied by rice, beans, or a side salad. Enjoy your homemade enchiladas!

          Note:

          In total, I used 250g of cheddar cheese and 15g of cilantro

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