Enchiladas
- Gluten Free
- Energy Kcal 441
- Carbohydrates g 21.1
- of which sugars g 5.6
- Protein g 40.1
- Fats g 21.8
- of which saturated fat g 10.31
- Fiber g 2.3
- Cholesterol mg 118
- Sodium mg 543
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 20 min
- Serving: 6
- Cost: Low
PRESENTATION
Enchiladas are the kind of dish that brings a party right to your table. Really, they do. Mixing up all kinds of tender fillings, golden cheese, and bold sauces, it just feels like a celebration, you know? These classic enchiladas come straight from Mexican tradition. You'll find them stuffed with everything from shredded chicken to spicy beef, or even beans for a meatless twist. And look, the best part? Every region in Mexico does things a bit differently—some love cheese enchiladas with lots of queso blanco, while others add a dollop of creamy sour cream on top for that little extra something.
Folks have been rolling up tortillas and drenching them in zesty enchilada sauce since the early 1800s. You can taste all that history in every bite. They’ve got this moist texture from the sauce soaking into the tortillas, and every forkful delivers a bit of spicy goodness and a lot of comfort food vibes. Seriously good.
Across Mexico and Latin America, everyone puts their own spin on homemade enchiladas. Sometimes, you’ll get chicken enchiladas with a chili kick and a pile of crispy edges from being baked just right. Other times, it’s all about the beef enchiladas with that smoky flavor, or maybe a mix of veggies and beans for something lighter. The fun part? You can play around with the fillings—some go for rich chili con carne or toss in red beans for a Tex-Mex feel. Honestly, whatever’s inside, the combo of sweet tomato sauce and melted cheese on top is always a winner. Which is great.
They’re the kind of dish that gets passed around at family get-togethers or shows up on the table for any casual night in. Can't go wrong. Whether you keep it simple or go all out with toppings, enchiladas never really disappoint. There's just something about that mix of flavors and tangy sauce that keeps folks coming back for more. And with so many variations, you can always find a new favorite to try next time you're craving something really, really good.
- INGREDIENTS
- Ingredients for 12 enchiladas
- Corn tortillas 12
- Chicken breast 1.5 lbs (700 g)
- Tomato purée 3.4 cups (800 g)
- Green sweet Peperoncino 3
- Fresh chili pepper 1
- Cheddar cheese 7 oz (200 g)
- Sour cream ¾ cup (200 g)
- Parsley 1 sprig
- Fine salt to taste
- Black pepper to taste
- Extra virgin olive oil to taste
How to prepare Enchiladas
To make the enchiladas, start by grating the cheddar cheese 1, then thinly slice the green chilies 2, remove the seeds from the red chili, and also slice it thinly 3.
Peel and finely chop the onion 4 and finally chop the parsley 5. Cut the chicken breast in half 6
slice it into strips lengthwise 7, and brown them in a pan with a dash of olive oil for a few minutes (8-9), they should be lightly golden on the surface,
once cooked, remove them from the pan and cut them into cubes 10 and set aside, in the same pan sauté the onion 11 for 5 minutes then add the green chili 12
and the red chili 13 and 17.6 oz of tomato puree 14, salt, pepper and cook for 15 minutes over low heat. Add 4.5 oz of sour cream 15,
stir with a spoon and then add the chicken cubes 16, the chopped parsley 17, and the grated cheddar cheese, making sure to set aside a couple of tablespoons for garnish 18.
In a small saucepan, cook the remaining 10.6 oz of tomato puree with a dash of oil for 7-8 minutes, salt, and turn off the heat 19. Grease a rectangular baking dish 20, fill the tortillas with the chicken sauce 21,
roll the tortillas 22 and lay them in the baking dish 23 with the folded side down. Cover the surface with the tomato sauce 24,
a few tablespoons of sour cream 25, and the grated cheddar cheese 26. Bake in a preheated static oven at 356°F for 20 minutes or in a convection oven at 320°F for 10-15 minutes. Once cooked, take the enchiladas out of the oven 27 and let them cool slightly before serving.