DinnerMain Course

Chicken Enchiladas with Red Sauce

Name: Chicken Enchiladas with Red Sauce
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 4 porties
Cuisine: mexican
Ingredients: 400 g chicken breast cooked and shredded; 8 st corn tortilla; 1,5 kopje cheddar cheese shredded; 2 el olive oil; 2 el all-purpose flour; 2 el chili powder; 1 tl cumin ground; 0,5 tl garlic powder; 0,5 tl onion powder; 0,5 tl salt; 0,25 tl black pepper ground; 2 kopje chicken broth; 2 el tomato paste; 0,5 kopje sour cream (optioneel); 0,25 kopje fresh cilantro chopped (optioneel)

These chicken enchiladas feature tender shredded chicken rolled in corn tortillas and baked in a savory homemade red sauce. They are comforting and satisfying, perfect for a family meal.

Een origineel recept van Forkin

Totale tijd: 1 uur 5 min
Porties: 4
Moeilijkheid: Gemiddeld
Per portie: 831 kcal

Allergeneninformatie: kan gluten en melk bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

filling

400 gchicken breast, cooked and shredded
1,5 kopjecheddar cheese, shredded

base

8 stcorn tortilla

sauce

2 elolive oil
2 elall-purpose flour
2 elchili powder
1 tlcumin, ground
0,5 tlgarlic powder
0,5 tlonion powder
0,5 tlsalt
0,25 tlblack pepper, ground
2 kopjechicken broth
2 eltomato paste

garnish

0,5 kopjesour cream(optioneel)
0,25 kopjefresh cilantro, chopped(optioneel)

Keukengerei

medium bowl · oven · whisk · medium saucepan · 9x13 inch baking dish

De bereidingswijze

Stap voor stap

1
Preheat your oven to 190°C (375°F).
Ongeveer 5 min
2
In a medium saucepan, heat the olive oil over medium heat.
Ongeveer 1 min
3
Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.
Ongeveer 1 min
4
Add the chili powder, ground cumin, garlic powder, onion powder, salt, and black pepper to the roux and cook for another minute until fragrant.
Ongeveer 1 min
5
Gradually whisk in the chicken broth and tomato paste until the sauce is smooth and lump-free.
Ongeveer 2 min
Tip van de kok: Whisk slowly to prevent lumps from forming.
6
Bring the sauce to a simmer, then reduce heat to low and cook for 5-7 minutes, or until the sauce has thickened.
Ongeveer 7 min
Tip van de kok: Stir occasionally to prevent sticking.
7
In a medium bowl, combine the shredded chicken breast with half of the shredded cheddar cheese.
Ongeveer 2 min
8
Dip each corn tortilla briefly into the warm enchilada sauce to soften it; this helps prevent cracking when rolling.
Ongeveer 2 min
Tip van de kok: Don't over-saturate the tortillas, just a quick dip.
9
Place a portion of the chicken and cheese mixture down the center of each tortilla, then roll it up tightly.
Ongeveer 5 min
10
Arrange the rolled enchiladas seam-side down in a 9x13 inch baking dish.
Ongeveer 1 min
11
Pour the remaining enchilada sauce evenly over the top of the rolled tortillas.
Ongeveer 1 min
12
Sprinkle the remaining shredded cheddar cheese over the sauce.
Ongeveer 1 min
13
Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
Ongeveer 25 min
14
Garnish with sour cream and fresh cilantro, if desired, before serving.

Per portie

Voedingswaarden

57%Score

Calorieën: 830,8kcal
Eiwit: 60,8g
Koolhydraten: 39,6g
Vet: 49g
Vezels: 6,7g
Suiker: 4,3g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

Store leftover enchiladas in an airtight container in the refrigerator.

Opwarmen

Reheat in the oven at 175°C (350°F) for 15-20 minutes, or microwave until heated through.