Chicken enchiladas

Chicken enchiladas

70 ratings

Max, hobby cook


„A dish that is simple to make, easy to enjoy, and difficult to forget!“

Difficulty

Easy 👌
30
min.
Preparation
10
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
½ clove
garlic
1
onion
1
chili pepper
1
bell pepper (red)
1
bell pepper (yellow)
300 g
chicken breast
1 bunch
cilantro
150 g
Emmentaler (divided)
400 g
crème fraîche
12
tortillas
200 g
corn
paprika
salt
pepper
vegetable oil for frying
Metric
Imperial
  • ½ clove garlic
  • 1  onion
  • 1  chili pepper
  • 1  bell pepper (red)
  • 1  bell pepper (yellow)
  • 300 g chicken breast
  • 1 bunch cilantro
  • 150 g Emmentaler (divided)
  • 400 g crème fraîche
  • 12  tortillas
  • 200 g corn
  • paprika
  • salt
  • pepper
  • vegetable oil for frying

Utensils

  • frying pan
  • baking dish
  • oven
  • large bowl
  • cooking spoon
  • cutting board
  • knife

Enjoy with

Chenin Blanc
Chenin Blanc is a young, fruity, and unoaked white wine with enough body to stand up to the creaminess of the dish.

Nutrition per serving

Cal
1184
Protein
51g
Fat
55g
Carb
121g

Step 1/7

Preheat the oven to 160°C/325°F. Finely dice garlic, onion, and chili pepper. Cut bell peppers into bite-sized pieces.
  • ½ clove garlic
  • 1 onion
  • 1 chili pepper
  • 1 bell pepper (red)
  • 1 bell pepper (yellow)
  • oven
  • cutting board
  • knife

Preheat the oven to 160°C/325°F. Finely dice garlic, onion, and chili pepper. Cut bell peppers into bite-sized pieces.

Step 2/7

Cut chicken into bite-sized pieces.
  • 300 chicken breast

Cut chicken into bite-sized pieces.

Step 3/7

In a frying pan, sauté chicken in some vegetable oil over medium-high heat for approx. 7 - 10 min. until browned. Season with salt and pepper. Set aside and allow to cool.
  • salt
  • pepper
  • vegetable oil for frying
  • frying pan
  • cooking spoon

In a frying pan, sauté chicken in some vegetable oil over medium-high heat for approx. 7 - 10 min. until browned. Season with salt and pepper. Set aside and allow to cool.

Step 4/7

Pick cilantro leaves off stems and roughly chop. Then, in a large bowl, mix together half of cheese, crème fraîche, and cilantro. Season with paprika, salt, and pepper to taste.
  • 1 bunch cilantro
  • 75 Emmentaler
  • 400 crème fraîche
  • paprika
  • salt
  • pepper
  • large bowl
  • cutting board
  • knife

Pick cilantro leaves off stems and roughly chop. Then, in a large bowl, mix together half of cheese, crème fraîche, and cilantro. Season with paprika, salt, and pepper to taste.

Step 5/7

In a frying pan, sauté onion, garlic, peppers, and corn in some vegetable oil over medium heat for approx. 5 - 7 min. until onions are translucent and garlic is lightly browned. Season with salt and pepper.
  • 200 corn
  • vegetable oil for frying
  • salt
  • pepper
  • frying pan
  • cooking spoon

In a frying pan, sauté onion, garlic, peppers, and corn in some vegetable oil over medium heat for approx. 5 - 7 min. until onions are translucent and garlic is lightly browned. Season with salt and pepper.

Step 6/7

Add sautéed vegetables and chicken to crème fraîche and cheese mixture. Stir well to combine.
  • large bowl
  • cooking spoon

Add sautéed vegetables and chicken to crème fraîche and cheese mixture. Stir well to combine.

Step 7/7

Place some of the filling into a tortilla and roll tightly. Arrange enchiladas in a baking dish, top with the rest of the cheese, and bake in the oven at 160°C/325°F for approx. 8 - 10 min. until cheese is melted. Enjoy right away!
  • 12 tortillas
  • 75 Emmentaler
  • baking dish
  • oven

Place some of the filling into a tortilla and roll tightly. Arrange enchiladas in a baking dish, top with the rest of the cheese, and bake in the oven at 160°C/325°F for approx. 8 - 10 min. until cheese is melted. Enjoy right away!