Mexican Chicken Enchiladas Recipe

Mexican Chicken Enchiladas Recipe


Filling components:

Vegetable oil: 1 tablespoon.

Chicken breast: 800 g (chicken breast slices/strips).

Onions: 1 medium size / finely chopped.

Garlic: 4 cloves (crushed).

Black pepper: 1 teaspoon.

Mixed spices: 1 teaspoon.

Hot pepper: 1 teaspoon.

Oregano: 1 teaspoon (dried).

Cloves: 1 teaspoon (ground).

Nutmeg: half a teaspoon (ground).

Hot water: a quarter cup.

Chicken broth.

Ingredients for the sauce

Vegetable oil: 2 tbsp.

Flour: quarter cup.

Cumin: 2 tsp (ground).

Hot pepper: 1 teaspoon.

Hot water: 1 cup.

Chicken broth:1 cube.

Tomato juice: 1 cup.


Hummus: 400 grams (fine).


Cheddar cheese: 1 cup (grated).

Green onions: 2 (minced).

Beef enchilada

Directions to prepare the Mexican chicken enchiladas.

To prepare the filling

Heat vegetable oil in a frying pan then put the chicken pieces on medium heat, then onions, garlic, spices, and water are added.

Boil until the chicken is completely cooked, and all the liquid evaporates.

To prepare the sauce

Heat vegetable oil in a frying pan over medium heat then put the flour and stir until it becomes golden in colour.

Add the spices and be careful not to burn the flour.

Add water, chicken broth, and tomato juice, in case that the sauce is very thick, add some water, be careful that its texture should be like heavy cream.

To prepare enchilada

In an oven dish, pour ⅓ the amount of the sauce and spread it evenly in the bottom.

Divide the filling into 6 parts, place the pieces of bread on a clean surface, spread the ⅙ sauce quantity in the center of each piece of bread and pour over part of the filling.

Carefully roll the bread and insert it in an oven dish over the sauce that the sealed of the bread is side down.

Pour the remaining sauce over the enchilada.

Pour the chopped tomato pieces over the sauce, cover them with cheddar cheese and bake them in an oven at 175 ° C for 20-30 minutes or until you taste the cheese and the bubbles come out of the sauce.

Take the dish out of the oven, and let it rest for 5 minutes, garnish with chopped green onions and serve.

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