Chicken enchiladas

Chicken enchiladas

Based on 198 ratings
Team

Team

Editorial Team at Kitchen Stories

Difficulty

Easy 👌

Preparation

30 min

Baking

10 min

Resting

0 min

Ingredients

2Servings
¼ clove
garlic
½
onion
½
chili pepper
½
bell pepper (red)
½
bell pepper (yellow)
150 g
chicken breast
10 g
cilantro
75 g
Emmentaler (divided)
200 g
crème fraîche
6
tortillas
100 g
corn
paprika
salt
pepper
vegetable oil for frying
MetricImperial

Utensils

oven, cutting board, knife, frying pan, cooking spoon, large bowl, baking dish

How-To Videos

how-to-prepare-a-chili

How to prepare a chili

how-to-chop-green-herbs

How to chop green herbs

Nutrition per serving

Cal1184
Fat55 g
Protein51 g
Carb121 g
  • Step 1/7

    Preheat the oven to 160°C/325°F. Finely dice garlic, onion, and chili pepper. Cut bell peppers into bite-sized pieces.
    • ¼ clove garlic
    • ½ onion
    • ½ chili pepper
    • ½ bell pepper (red)
    • ½ bell pepper (yellow)
    • oven
    • cutting board
    • knife

    Preheat the oven to 160°C/325°F. Finely dice garlic, onion, and chili pepper. Cut bell peppers into bite-sized pieces.

  • Step 2/7

    Cut chicken into bite-sized pieces.
    • 150 g chicken breast

    Cut chicken into bite-sized pieces.

  • Step 3/7

    In a frying pan, sauté chicken in some vegetable oil over medium-high heat for approx. 7 - 10 min. until browned. Season with salt and pepper. Set aside and allow to cool.
    • salt
    • pepper
    • vegetable oil for frying
    • frying pan
    • cooking spoon

    In a frying pan, sauté chicken in some vegetable oil over medium-high heat for approx. 7 - 10 min. until browned. Season with salt and pepper. Set aside and allow to cool.

  • Step 4/7

    Pick cilantro leaves off stems and roughly chop. Then, in a large bowl, mix together half of cheese, crème fraîche, and cilantro. Season with paprika, salt, and pepper to taste.
    • 10 g cilantro
    • 37½ g Emmentaler
    • 200 g crème fraîche
    • paprika
    • salt
    • pepper
    • large bowl
    • cutting board
    • knife

    Pick cilantro leaves off stems and roughly chop. Then, in a large bowl, mix together half of cheese, crème fraîche, and cilantro. Season with paprika, salt, and pepper to taste.

  • Step 5/7

    In a frying pan, sauté onion, garlic, peppers, and corn in some vegetable oil over medium heat for approx. 5 - 7 min. until onions are translucent and garlic is lightly browned. Season with salt and pepper.
    • 100 g corn
    • vegetable oil for frying
    • salt
    • pepper
    • frying pan
    • cooking spoon

    In a frying pan, sauté onion, garlic, peppers, and corn in some vegetable oil over medium heat for approx. 5 - 7 min. until onions are translucent and garlic is lightly browned. Season with salt and pepper.

  • Step 6/7

    Add sautéed vegetables and chicken to crème fraîche and cheese mixture. Stir well to combine.
    • large bowl
    • cooking spoon

    Add sautéed vegetables and chicken to crème fraîche and cheese mixture. Stir well to combine.

  • Step 7/7

    Place some of the filling into a tortilla and roll tightly. Arrange enchiladas in a baking dish, top with the rest of the cheese, and bake in the oven at 160°C/325°F for approx. 8 - 10 min. until cheese is melted. Enjoy right away!
    • 6 tortillas
    • 37½ g Emmentaler
    • baking dish
    • oven

    Place some of the filling into a tortilla and roll tightly. Arrange enchiladas in a baking dish, top with the rest of the cheese, and bake in the oven at 160°C/325°F for approx. 8 - 10 min. until cheese is melted. Enjoy right away!

  • Enjoy your meal!

    Chicken enchiladas

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