🌯 Chicken enchiladas
Enchiladas are tortillas rolled around a filling, covered in sauce and baked. This Tex-Mex style version uses soft wheat tortillas filled with chicken, onion and cheese, topped with tomato salsa and more cheese, then finished with a spoon of sour cream. The result is soft, cheesy and tangy, usually served with rice, beans or salad.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 8 wheat tortillas
- 400 g cooked chicken, shredded
- 1 onion, finely chopped
- 150 g grated cheese
- 400 g tomato salsa
- 100 g sour cream
- 1 tsp ground cumin
- Fresh coriander to serve
Method
- Heat the oven to 190 °C and spread a third of the salsa in a baking dish.
- Mix the chicken with the onion, cumin and half the cheese.
- Fill and roll each tortilla, placing them seam-side down in the dish.
- Pour over the remaining salsa and sprinkle with the rest of the cheese.
- Bake for 20 minutes, then top with sour cream and coriander.
How to make it lighter
- Halve the cheese on top and use a sharp, aged cheese for more flavour per gram.
- Swap some of the sour cream for extra salsa: 1 tbsp sour cream ≈ 30 kcal.
- Serve two enchiladas with a big salad instead of rice on the side.
History
Rolling tortillas around food dates back to pre-Hispanic Mexico; the name comes from enchilar, “to season with chili”. Baked, cheese-topped enchiladas with wheat tortillas became a staple of Tex-Mex cooking in the United States in the 20th century.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →