Chicken enchiladas
Corn tortillas filled with chicken, topped with spicy tomato sauce and baked until golden.
Active time45 min
Cooking40 min
Total1 h 15 min
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Ingredients
- 10 g garlic
- 150 g onions
- 1 g ground chilli
- 150 g cheddar
- 500 g chicken breast
- 3 g ground cumin
- 25 ml sunflower oil
- 600 g chopped tomatoes
- 8 corn tortillas
Preparation
Poach the chicken in a saucepan of simmering water for 15 to 20 minutes, until the core temperature is at least 75 degrees Celsius for 30 seconds. Drain and shred.
500 g chicken breast- saucepan
- thermometer
While the chicken cooks, preheat the oven to 190 degrees Celsius. Peel and chop the onion and garlic. Fry in the oil for 5 minutes, add the tomatoes, cumin and chilli, then simmer for 10 minutes.
10 g garlic150 g onions1 g ground chilli3 g ground cumin25 ml sunflower oil600 g chopped tomatoes- oven
- frying pan
- knife
Soften the tortillas in a hot frying pan. Fill with chicken and a little sauce, roll up and place in a dish. Pour over the remaining sauce, cover with grated cheddar and bake for 20 minutes.
150 g cheddar8 corn tortillas- frying pan
- gratin dish
- oven
Allergens
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration