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Enchiladas with chicken

Author
Cookinero 5 Nov 2022
15710
Enchiladas with chicken

Enchiladas with chicken baked in tomato sauce with cheese.

How to cook Enchiladas with chicken

Step 1

Enchiladas with chicken

For the sauce in a blender, chop: onion, garlic, chili.

Step 2

Enchiladas with chicken

Heat oil in a saucepan, fry chopped vegetables.

Step 3

Enchiladas with chicken

Add tomatoes, salt, sugar. Boil a little.

Step 4

Enchiladas with chicken

In a large frying pan, fry minced chicken in oil, salt, pepper, add oregano, cumin and coriander.

Step 5

Enchiladas with chicken

Put the minced meat on the tortilla, sprinkle with grated cheese, roll up.

Step 6

Enchiladas with chicken

Pour half of the sauce into the mold, lay out the tubules. Pour the remaining sauce, sprinkle with grated cheese.

Step 7

Enchiladas with chicken

Bake at 180 degrees for 20 minutes. Enjoy your meal!

Enchiladas with chicken - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute chicken with ground beef, turkey, or even shredded pork. For vegetarian options, try black beans, lentils, or tofu as protein alternatives.
Cooked enchiladas will keep well in the refrigerator for 3-4 days when stored in an airtight container. Make sure they're completely cooled before refrigerating.
You can substitute canned diced tomatoes or tomato sauce for fresh tomatoes. Use about 1 can (14 oz) of diced tomatoes or 1 cup of tomato sauce as replacement.
Use corn tortillas instead of flour tortillas to make this dish gluten-free. Also check that your spices and other ingredients are certified gluten-free.
Reheat enchiladas in a 350°F oven covered with foil for about 15-20 minutes. You can add a splash of water or broth to the baking dish to keep them moist.
Yes, assemble the enchiladas but don't bake them. Wrap tightly in foil and freeze for up to 3 months. When ready to eat, bake from frozen, adding 10-15 minutes to the cooking time.
Mexican rice, refried beans, a simple green salad, or roasted vegetables all pair well with enchiladas. For lighter options, try avocado slices or a corn salad.
To reduce spiciness, use mild chili peppers or bell peppers instead of hot chilies in the sauce. You can also remove the seeds and membranes from the chilies before blending.
For a low-carb version, use low-carb tortillas or make enchilada casserole by layering the ingredients in a baking dish without tortillas. You can also increase the protein and vegetables.
Warm tortillas slightly before rolling to make them more pliable. You can microwave them for 10-15 seconds wrapped in a damp paper towel or quickly heat them in a dry skillet.

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