Chicken enchiladas

Name: Chicken enchiladas
Total time: 50 min
Yield: 3
Cuisine: Mexican
Ingredients: 350 g Chicken breast; 240 g Corn tortillas (check for wheat); 450 g Tomato passata; 100 g Onion; 10 g Garlic; 2 g Ground cumin; 3 g Ground chilli; 15 g Rapeseed oil; 80 g Cheddar; 150 g Water; 10 g Fresh coriander

Rolled corn tortillas baked in a spiced tomato sauce.

Estimated total time: 50 minutes3 portionsAbout 520 kcal per portion

Enchiladas — real photograph — Photo: Jon Sullivan · Public domain · Photo source. Photograph visually checked against dish name. Representative preparation; ingredients and plating may differ from linked recipe. Public-domain declaration is documented in source licensing section.

Ingredients for 3 portions

350 g Chicken breast
240 g Corn tortillas (check for wheat)
450 g Tomato passata
100 g Onion
10 g Garlic
2 g Ground cumin
3 g Ground chilli
15 g Rapeseed oil
80 g Cheddar
150 g Water
10 g Fresh coriander

Method

Poach chicken in gently simmering water for 15–18 minutes until cooked through, then shred. Heat oven to 200°C conventional.
Fry chopped onion in oil for 6 minutes, add garlic and spices for 1 minute, then passata and 150 g water. Simmer for 10 minutes.
Warm tortillas to make them flexible. Mix chicken with one-third of the sauce, divide among tortillas and roll them tightly.
Spread a little sauce in a baking dish, add rolls seam-side down, cover with remaining sauce and cheese. Bake for 18–20 minutes and finish with coriander.

This is a home-cooking version. Accompaniments not listed are excluded from the calorie estimate. Check packaged ingredients for brand-specific allergens.

Enchiladas de pollo

Allergens and ingredient checks

Listed allergens: gluten, milk. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Recipe reference

Adjust portions & add to shopping list