Chicken Enchiladas
Corn tortillas rolled around chicken, smothered in red chile sauce and cheese.
- prep 20 min
- cook 25 min
- total 45 min
- serves 4
- intermediate
- Mexico
Ingredients
- 500 g chicken breast
- 12 corn tortillas
- 400 ml red chile sauce
- 200 g cheddar cheese
- 1 onion
- 100 g sour cream
- 1 tsp cumin
Steps
- Poach and shred the chicken, then mix with cumin and onion.
- Soften tortillas in warm sauce.
- Fill with chicken, roll, and place seam-down in a baking dish.
- Cover with the remaining sauce and cheese.
- Bake at 180°C for 20 minutes.
- Serve with sour cream.
≈ 480 kcal · 32 g protein · 38 g carbs · 22 g fat — per serving, estimate