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A traditional dish in Mexican cuisine, these tortillas are stuffed with shredded chicken and melting vegetables (onion, bell pepper and tomato) cooked in spices, then topped with baked cheddar cheese au gratin. A simple, comforting dish, perfect for winter!
If you love Mexican cuisine, you'll love these Chimichurri chicken or this green poblano rice with spicy chicken.
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💙 Why you'll love it
- It's very easy to make
- She's very comforting
- It can be made in any season: I used peeled tomatoes and frozen peppers (since it's winter), but you can use fresh ones in summer!
🍅 Ingredients
You can find a full list of ingredients and measurements in the recipe card below.
- Tomatoes: peeled tomatoes, double tomato paste and tomato sauce (yes, that's a lot of tomato shapes haha).
- Chicken: cutlets or fillets, easy to fray. You can also use beef.
- Spices: paprika, cumin and cayenne pepper.
- Herbs: oregano, coriander and chives.
- Tortillas: corn or wheat, whatever you like.
- Peppers: as they can be eaten from June to September, I used frozen peppers.
- Cheese: I used grated cheddar, but you can use grated mozzarella, grated Emmental or any other cheese you like!
- Garlic and red onion
✅ Vegan, gluten-free and dairy-free version
- To make this recipe vegan, replace the chicken with the meat substitute of your choice (tofu, tempeh, seitan, etc.) and the cheddar with a vegan cheese you like.
- To make this recipe gluten-free, remove the cumin, which contains gluten in small doses. Also check your tortillas, tomato sauce, tomato paste, salt and pepper to make sure they don't contain any, as this can happen.
- To make this recipe dairy-free, check that your tomato sauce and tomato paste do not contain lactose. You can also replace cheddar with dairy-free cheeses, some of which are available.
🥰 Chef's tips
If you want your enchiladas crispy, use this technique: when covering the enchiladas just before putting them in the oven, don't get sauce and cheese all over them. Put a vertical line perpendicular to the enchiladas, and stop there, so that the rest is toasted and crispy.
If you want melt-in-your-mouth enchiladas: spread sauce and cheddar all over, as I did here.
💡 Frequently Asked Questions
A typical Mexican dish, traditionally made with corn tortillas. They can be filled with meat, vegetables and kidney beans, and served with rice. They are also available in a Swiss version, topped with béchamel and cheese.
Place the filling on one side of your tortilla (say, the bottom), in a straight line. Using your hands, roll up the tortilla and you're done! All you have to do is put it in the dish and it's off to the oven.
❄️Storage
Once cooked, you can store these enchiladas in an airtight tin in the fridge for around 2 days.
To reheat, don't put them in the microwave - they'll go limp. Put them in the oven for a few minutes.
I don't recommend freezing these enchiladas.
😋 Other gems with chicken
- Easy Marry Me chicken pasta
- Musakhan: super-easy Palestinian chicken
- Dreamy chicken with cream of mushroom
If you make these baked chicken enchiladas, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Baked chicken enchiladas
Ingredients
- 14 oz peeled tomatoes with their juice
- 3 teaspoons tomato paste
- 8 tablespoons tomato sauce
- 2 garlic cloves
- 1 red onion
- 2 chicken breasts
- 2 teaspoons ground paprika
- 2 teaspoons ground cumin
- ½ teaspoon Cayenne pepper
- 1 ¼ cups bell peppers chopped
- 2 teaspoons dried oregano
- 4 corn tortillas
- ½ lime
- 1 ½ cups cheddar cheese
- Fresh cilantro
- Fresh chives
- Salt to taste
- Black pepper to taste
Instructions
- Cut the peeled tomatoes into small pieces and set aside. In a frying pan, caramelize the red onion and garlic.
- Add the chicken cutlets, peeled tomato pieces, tomato paste, paprika, cumin, cayenne pepper, sliced peppers, salt, pepper and oregano. Cook over low heat, covered, for 15-20 minutes (until chicken is cooked), turning halfway through.
- Remove the cutlets from the pan and shred with two forks.
- Place some of the shredded chicken and sauce in a tortilla, add a few drops of lime juice and a handful of cheddar cheese.
- Preheat your oven to 355°F/180°C in natural convection/static heat mode. Roll the tortilla on itself, and repeat three more times to finish the tortillas.
- Place the tomato sauce in an ovenproof dish, then put the rolled tortillas in it. Add the rest of the tomato/pepper sauce on top (important: see notes), the rest of the cheddar and bake for 10 minutes.
- Finish cooking on the oven's grill mode for about 2 minutes (stay in front, it goes very fast), add fresh cilantro leaves and chives, and enjoy!
Notes
- If you want your enchiladas crispy, use this technique: when coating the enchiladas just before putting them in the oven, don't put sauce and cheese everywhere. Put a vertical line perpendicular to the enchiladas, and stop there, so that the rest is toasted and crispy.
- If you want melt-in-the-mouth enchiladas: spread sauce and cheddar all over them, as I've done here.
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