Chicken Enchiladas

Enchiladas are a Mexican classic: a kind of lasagna, baked in the oven and prepared with crunchy tortillas, melted cheese, enchilada sauce and the typical jalapeño and serrano green chilies…

Ingredients (for 2)

  • 1 chicken breast (about 12 oz. or 360 gr.)
  • 4 corn tortillas
  • 2 tbsp enchilada sauce
  • 2 tbsp sour cream
  • 1/4 cup cheddar cheese
  • 1 red tomato
  • 1/4 cup sweet corn
  • 1/2 jalapeño pepper
  • 1/2 serrano pepper
  • 1 tbsp butter
  • 2 tsp cumin seeds
  • 1/2 onion
  • 1 tsp garlic powder
  • salt & black pepper

Directions

  • Preheat the oven to 375 °F (180 °C)
  • Place a grill or nonstick pan over high heat
  • Cut chicken breast into regular strips, add to the pan and grill until browned on both sides
  • Add cumin and garlic powder, salt and black pepper
  • When ready, remove to a platter, shred it and cover with aluminum foil to keep warm
  • Take a saucepan and melt butter over medium heat
  • Add diced onions and sauté until translucent (3-4 minutes)
  • Thinly slice jalapeños and serrano chilies; add to the saucepan
  • Add chicken along with the sweet corn and the sour cream
  • Sauté for 3 minutes to blend all flavors
  • Take a shallow baking pan and coat the bottom with some of the enchilada sauce
  • Arrange tortillas on a flat surface and spoon a couple of chicken mixture in the center of each tortilla
  • Fold over filling and place in the baking pan seam side down
  • Continue with all tortillas until meat mixture is finished and the pan is full
  • Top with the remaining enchilada sauce, diced and deseeded red tomatoes and shredded cheese
  • Bake for 15 minutes until cheese has melted, then remove from oven, let cool 1-2 minutes and serve!

Best Served With

Rice and beans

Tips from the Chef

  • Microwave tortillas at high heat for 30 seconds to soften before using
  • Jalapeño and serrano peppers have different degrees of hotness; adjust quantities accordingly and handle with care
  • To easily shred the chicken, hold it in place with one fork and use the other one to shred it
  • Check our Ingredients section to make your own enchilada sauce at home!