Main Course
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Enchiladas (with Chicken)
by @NomNomCorn tortillas filled with chicken and baked with tomato-chili sauce — a classic.
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 (vegan) |
| 2 EL | Oil |
| 1 TL | Salt |
Preparation
Step by step through the recipe
- 1 Preheat the oven to 180 °C.
- 2 Sauté 2 onions and 2 garlic cloves in 2 EL oil, add 500 g chopped tomatoes and 1 TL cumin, and simmer for 15 Minuten into a sauce. Season with 1 TL salt.
- 3 Briefly dip 8 Stück corn tortillas in the hot sauce.
- 4 Fill each 1 tortilla with the 400 g chicken, roll up, and place seam-side down in a baking dish.
- 5 Pour the remaining sauce over the top and sprinkle with 150 g cheese.
- 6 Bake for approx. 20 Minuten, until the cheese is melted. Serve with cilantro.
Notes & tips
Hinweis: Enthält evtl. Kuhmilch (Käse) + evtl. Gluten (Wheat-Tortillas) + Soja (oft in Fertigsauce).
Nutrition
estimated per serving- Calories
- 456 kcal
- Protein
- 44 g
- Fat
- 24 g
- Carbs
- 16 g
– = ingredient not in nutrition database (estimate incomplete)
