What’s your favorite Mexican or Tex-Mex dish? Do you have one? For me, it’s definitely nachos with chicken or beef and tons of melted cheese on top… well, and these delicious Chicken Enchiladas with… tons of melted cheese on top, of course! Certainly not the perfect dish if you’re on a diet to lose weight, but on any other day of the year… the perfect dish! ;)
To be honest… I should not eat enchiladas like these here that often anymore. They’re just too much of everything… but that’s actually what makes them soo damn delicious ;) In order to keep your body in shape, I recommend exercising regularly if you make stuff like that often or maybe serve this dish only once in a while. Maybe only once a month. I am actually not kidding here. This dish is packed with calories :P
Well… there are some ways to make enchiladas slightly better for your body if you want to do that ;) For example, use chicken instead of minced meat. Both beef and pork have more calories than chicken. That’s why chicken is normally our first choice when it comes to preparing this dish. Another thing you can do – use whole grain tortillas instead of regular wheat tortillas. Well… and maybe use less cheese. That is probably the one thing that adds the most calories to the dish. If you use less you eat less fat means fewer calories. D’oh ;P
The Enchilada Sauce used in the recipe is quite easy to prepare and can be made in larger quantities so you can keep something in the freezer for some other day. If you got some good sauce from a supermarket you can use that, of course. Whatever works best for you!
INGREDIENTS / ZUTATEN
2 tbsp. avocado oil
2 red onions, diced
2-3 garlic cloves, diced
21 oz. (600g) chicken breasts, diced
1 red bell pepper, diced
1 can (14 oz./400g) black (chili) beans
6-8 large wholemeal tortillas
9 oz. (250g) shredded cheese (e.g. mozzarella & cheddar), plus more if needed
1 glass enchilada sauce
some fresh cilantro, chopped
some sour cream (optional)
2 EL Avocadoöl
2 rote Zwiebeln, gewürfelt
2-3 Knoblauchzehen, gewürfelt
600g Hähnchenbrust, gewürfelt
1 rote Paprikaschote, gewürfelt
1 Dose (400g) schwarze (Chili-)Bohnen
6-8 große Vollkorntortillas
250g geriebener Käse (z. B. Mozzarella & Cheddar), ggf. etwas mehr
1 Glas Enchilada Sauce
etwas frischer Koriander, gehackt
etwas Sour Cream oder Schmand (optional)
We are using wholemeal flour tortillas for quite a while now – they taste just as good as “regular” flour tortillas, but thanks to whole grains, they’re a little better for you (and me). Of course, you can also use some homemade tortillas. That would, of course, be the best option here :)
DIRECTIONS / ZUBEREITUNG
2. Heat up a large pan with the avocado oil over medium-high heat. Add the diced onions and garlic and sauté until soft and glossy. Add the diced chicken and fry until nicely browned from all sides – about 4-5 minutes. Add the diced bell pepper and cook for 2-3 minutes longer. Drain the beans (if you use beans in chili sauce you can add that too) and add to the pan – cook everything for several minutes and let the liquid in the pan thicken up a bit. Remove from the stove.
3. To assemble the enchiladas add about a tablespoon of the enchilada sauce on a tortilla, add a good amount of the chicken filling on top and sprinkle with some of the cheese mix. Roll up the tortilla and place in a large casserole dish. Repeat with the remaining tortillas and place them close to each other in the casserole dish. Spread the remaining enchilada sauce on the tortillas and sprinkle with cheese. Bake for about 20-22 minutes until the cheese has melted nicely and the tortillas are slightly crisp. Serve with some chopped cilantro and sour cream (optional).
2. Eine große Pfanne mit dem Avocadoöl erhitzen. Die gewürfelten Zwiebeln und den Knoblauch hinzufügen und bei mittlerer bis hoher Hitzezufuhr anbraten anschwitzen. Das Hähnchenfleisch dazugeben und rundum anbraten – für etwa 4-5 Minuten. Paprikawürfel dazugeben und alles für weitere 2-3 Minuten anbraten. Die Bohnen abtropfen lassen und in die Pfanne geben (wer Chilibohnen mit Soße verwendet, kann die Soße mit dazugeben). Alles einige Minuten köcheln lassen, bis die Flüssigkeit in der Pfanne etwas angedickt hat. Vom Herd ziehen.
3. Für den Zusammenbau der Enchiladas etwa einen Esslöffel der Enchilada Sauce auf einen Tortillafladen geben, eine gute Portion der Hähnchenfüllung darauf geben und mit etwas von der Käsemischung bestreuen. Tortilla aufrollen und in eine große Auflaufform setzen. Mit den restlichen Tortillas und der Füllung wiederholen und alle Enchiladas dicht nebeneinander in die Form setzen. Die restliche Enchilada Sauce auf den Tortillas verstreichen und mit Käse bestreuen. Das Ganze in den Ofen schieben und für etwa 20-22 Minuten backen – die Torillas sollten leicht knusprig und der Käse schön geschmolzen sein. Mit etwas gehacktem Koriander und saurer Sahne servieren (optional).
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Here is a version of the recipe you can print easily.
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Easy Chicken Enchiladas
- Prep Time: 00:20
- Cook Time: 00:22
- Total Time: 00:50
- Yield: 6 1x
- Category: Dinner
- Cuisine: Mexico
Description
Delicious dish for dinner you can prepare quick and easy: Homemade Chicken Enchiladas.
Ingredients
2 tbsp. avocado oil
2 red onions, diced
2-3 garlic cloves, diced
21 oz. (600g) chicken breasts, diced
1 red bell pepper, diced
1 can (14 oz./400g) black (chili) beans
6-8 large wholemeal tortillas
9 oz. (250g) shredded cheese (e.g. mozzarella & cheddar), plus more if needed
1 glass enchilada sauce
some fresh cilantro, chopped
some sour cream (optional)
Instructions
1. Prepare the enchilada sauce or get your pre-made sauce ready. Preheat the oven to 350°F (180°C). Peel and dice the onions and garlic, clean the chicken and cut into small pieces, wash and dry the bell pepper, remove the insides and cut into small pieces. Set all aside.
2. Heat up a large pan with the avocado oil over medium-high heat. Add the diced onions and garlic and sauté until soft and glossy. Add the diced chicken and fry until nicely browned from all sides – about 4-5 minutes. Add the diced bell pepper and cook for 2-3 minutes longer. Drain the beans (if you use beans in chili sauce you can add that too) and add to the pan – cook everything for several minutes and let the liquid in the pan thicken up a bit. Remove from the stove.
3. To assemble the enchiladas add about a tablespoon of the enchilada sauce on a tortilla, add a good amount of the chicken filling on top and sprinkle with some of the cheese mix. Roll up the tortilla and place in a large casserole dish. Repeat with the remaining tortillas and place them close to each other in the casserole dish. Spread the remaining enchilada sauce on the tortillas and sprinkle with cheese. Bake for about 20-22 minutes until the cheese has melted nicely and the tortillas are slightly crisp. Serve with some chopped cilantro and sour cream (optional).
Notes
Enjoy cooking!
