Main Course
🌍 Public
🥜 Allergy aware
Enchiladas (with Chicken)
Corn tortillas filled with chicken and baked with tomato-chili sauce — a classic.
🥜 Allergies considered in this recipe:
🥛 Kuhmilch🌾 Gluten🫘 Soja
Source / link: Mexikanische Küche
Ingredients
Amounts adjust automatically.
| 8 Stück | Corn tortillas |
| 400 g | Chicken breast (cooked, shredded) |
| 500 g | Tomatoes (canned, chopped) |
| 2 Stück | Dried ancho or guajillo chiles (optional) |
| 2 Stück | Onions |
| 2 Stück | Garlic cloves |
| 1 TL | Cumin |
| 150 g | Cheese (soy-free: Bedda) |
| 2 EL | Oil |
| 1 TL | Salt |
Preparation
- 1Preheat the oven to 180 °C.
- 2Sauté onion and garlic, add tomatoes and cumin, simmer for 15 minutes to make a sauce. Season with salt.
- 3Briefly dip the tortillas in the hot sauce.
- 4Fill each tortilla with chicken, roll up, and place seam-side down in a baking dish.
- 5Pour the remaining sauce over the top and sprinkle with cheese.
- 6Bake for about 20 minutes, until the cheese is melted. Serve with cilantro.
Notes & tips
Note: 'S ALLERGY: May contain cow's milk (cheese) + possibly gluten (wheat tortillas) + soy (often in ready-made sauce). With corn tortillas (gluten-free) + soy-free cheese (Bedda) + homemade sauce, low in allergens. WITHOUT egg.
Nutrition
estimated per serving- Calories
- 456 kcal
- Protein
- 44 g
- Fat
- 24 g
- Carbs
- 16 g
– = ingredient not in nutrition database (estimate incomplete)