Chicken enchiladas

Based on 152 ratings

Team

Editors at Kitchen Stories

Difficulty

Easy 👌
30
min.
Preparation
10
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
½ clove garlic
onion
chili pepper
bell pepper (red)
bell pepper (yellow)
300 g chicken breast
20 g cilantro
150 g Emmentaler (divided)
400 g crème fraîche
12 tortillas
200 g corn
paprika
salt
pepper
vegetable oil for frying
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
1184
Protein
51 g
Fat
55 g
Carb
121 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.
    • ½ clove garlic
    • onion
    • chili pepper
    • bell pepper (red)
    • 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.
    • 300 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.
    • 20 g cilantro
    • 75 g Emmentaler
    • 400 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.
    • 200 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!
    • 12 tortillas
    • 75 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!