Chicken Enchiladas
Rolled tortillas filled with spiced chicken, baked under sauce and bubbling cheese.
Ingredients
- 400 g cooked shredded chicken breast
- 8 small corn tortillas
- 2 cups enchilada sauce
- 1 cup shredded cheddar cheese
- ½ onion, finely chopped
- ½ tsp ground cumin
- ½ tsp paprika
- Chopped coriander for garnish
Method
- Preheat the oven to 190°C.
- Combine the shredded chicken with onion, cumin, and paprika.
- Spread a thin layer of enchilada sauce across a baking dish.
- Warm the tortillas so they are flexible.
- Fill each tortilla with chicken and a small amount of cheese, then roll it up.
- Arrange the rolls seam-side down in the dish.
- Pour the remaining sauce over the enchiladas and sprinkle with cheese.
- Bake for 20–25 minutes until hot and bubbling.
- Garnish with coriander before serving.
Nutrition (estimated per serving; values vary with brands, portions and cooking methods)
| Per serving | |
|---|---|
| Calories | 440 kcal |
| Protein | 36 g |
| Carbohydrates | 36 g |
| Fat | 16 g |
This recipe is part of The World Table, our flip-through recipe diary. Open the diary →
