Asian Cuisine
Mexican Chicken Enchiladas with Red Sauce
Prep
25 min
Cook
35 min
Servings
4
Level
Medium
Enchiladas (Mexican rolled tortillas) are tortillas rolled up with shredded chicken, drizzled with a red sauce made from dried chilies and tomatoes, then baked with a sprinkle of melted cheese. The flavor is savory, slightly spicy, and smoky—true to Mexican home cooking—making it a perfect special weekend dish. It looks beautiful and mouthwatering fresh out of the oven with the cheese still steaming.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 300 grams boneless chicken breast fillet
- 8 pieces medium-sized flour/corn tortillas
- 150 grams shredded cheddar cheese
- 1 onion, chopped
- 3 cloves garlic, chopped
- 4 ripe red tomatoes
- 4 dried chilies (ancho or large dried red chilies), soaked in hot water
- 3 red bird's eye chilies (optional, adjust to spice preference)
- 2 tbsp tomato paste
- 300 ml chicken broth
- 3 tbsp vegetable oil
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp paprika powder (smoked paprika if available)
- 1 tsp salt
- 0.5 tsp granulated sugar
- 2 tbsp fresh cilantro leaves, chopped for garnish
- 1 lime
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👩🍳 Instructions
- 1 Boil the chicken breast with a little salt until cooked through, then shred coarsely. Set aside.
- 2 Soak the dried chilies in hot water for 10-15 minutes until softened, then blend with the tomatoes, onion, garlic, and a bit of the soaking water until smooth.
- 3 Heat 2 tbsp of oil and sauté the blended spice mixture until cooked through and fragrant, about 8-10 minutes over medium heat.
- 4 Add the tomato paste, cumin, oregano, paprika powder, salt, and sugar. Pour in the chicken broth and cook until the sauce thickens and becomes glossy, about 10 minutes. Adjust the seasoning to taste.
- 5 Take about one-third of the sauce and mix it with the shredded chicken so the chicken is evenly coated with flavor.
- 6 Heat the remaining 1 tbsp of oil in a small pan, and briefly warm each tortilla on both sides until pliable (don't let them get dry or crispy) so they're easy to roll.
- 7 Fill each tortilla with the seasoned shredded chicken, roll tightly, and place in a heatproof baking dish with the seam side facing down.
- 8 Pour the remaining red sauce over the entire surface of the rolled tortillas, spread evenly, then sprinkle the shredded cheddar cheese on top.
- 9 Bake in an oven preheated to 180°C (350°F) for 15-20 minutes until the cheese melts and turns slightly golden brown at the edges.
- 10 Remove from the oven, sprinkle with chopped cilantro and a squeeze of fresh lime juice before serving warm.
💡 Tips
• Briefly warm the tortillas before rolling so they don't tear and don't turn hard or dry when baked again.
• If you can't find dried chilies, you can substitute fresh large red chilies that have been briefly boiled to get a similar flavor, though the smoky aroma will be slightly reduced.
• Adjust the spice level by adding or reducing the bird's eye chilies to suit your family's taste.
• Enchiladas can be prepared a day ahead (without baking); store covered in the refrigerator, then bake just before serving for the freshest result.
📊 Nutrition Facts / serving
420 kkal
Calories (kcal)
28 gg
Protein
18 gg
Fat
38 gg
Carbs
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