- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 390 kcal
Quick summary
“Mexican chicken enchiladas combine heated corn tortillas filled with cooked chicken breast, shredded and seasoned with onion, garlic, and cumin powder. Rolled and arranged in a baking dish, they receive a uniform coating of seasoned tomato sauce and grated mozzarella or cheddar type cheese. When baking in the oven at 180°C for about twenty to twenty-five minutes, the cheese melts creating a bubbly crust while the tortillas absorb the sauce without falling apart. It is a traditional, aromatic, and structured baked preparation yielding four servings.”
What you need to know
- Pass the corn tortillas quickly in a hot skillet to make them flexible before rolling the filling.
- Sauté the onion and garlic with cumin powder before adding the shredded chicken to intensify the seasonings.
- Bake at 180°C for 20 to 25 minutes until the cheese topping is fully melted and bubbly.
Ingredients
Main
- 8 corn tortillas
- 500g of cooked and shredded chicken breast
- 1 chopped onion
- 2 cloves garlic, minced
- 1 cup of grated cheese (such as mozzarella or cheddar)
- 2 cups of tomato sauce
- 1/2 teaspoon cumin
- Salt and pepper to taste
Instructions
Principal
- Cook the chicken breast in salted water until tender, then shred into small pieces.
- In a pan, sauté the onion and garlic until golden.
- Add the shredded chicken, cumin, salt, and pepper, and mix well.
- In another pan, heat the tomato sauce slightly.
- Heat the tortillas in a skillet for a few seconds on each side.
- Fill each tortilla with the chicken and roll them up like a burrito.
- Place the enchiladas in a pan, cover with tomato sauce, and sprinkle cheese on top.
- Bake at 180°C for 20-25 minutes or until the cheese is melted and bubbling.
Chef's tips
- Heat the tortillas in a dry skillet for 10 seconds on each side; the malleability prevents the corn from breaking at the fold.
- Spread a thin layer of tomato sauce on the bottom of the baking dish before arranging the rolls so they don't stick to the base.
- Cover the tips of the enchiladas with the sauce to prevent the edges of the dough from drying out during baking.
Variations
- Green enchiladas: replace the tomato sauce with Mexican green tomatillo sauce with mild green peppers.
- Enchiladas with beans: add three tablespoons of cooked and drained black beans mixed into the chicken filling.
- Spicy Enchiladas: add half a finely chopped jalapeño pepper to the onion and garlic sauté of the filling.
Substitutions
- Corn tortillas can be replaced by flour tortillas, which are naturally more flexible.
- Cooked chicken breast can be substituted with leftover shredded roast chicken or cooked shredded beef.
- Mozzarella cheese can be replaced with grated prato cheese, monterey jack cheese, or cured minas padrão cheese.
How to store
Store portions in a closed container in the refrigerator for up to 3 days. Reheat in the oven at 160°C covered with aluminum foil for 15 minutes to preserve the tortilla moisture and melt the cheese.
Can it be frozen?
They can be frozen assembled raw or baked in a sealed baking dish for up to 60 days at -18°C. Thaw in the refrigerator for 12 hours before baking or reheating in a conventional oven.
What to serve with
Serve immediately accompanied by Mexican rice seasoned with tomato and corn, refried beans, and fresh avocado slices. A portion of sour cream balances the acidity of the sauce.
Frequently asked questions
Can I assemble the enchiladas in advance to bake later?
Yes, assemble the rolls with the chicken and cover with the sauce and cheese, keeping in the refrigerator for up to 8 hours covered with plastic wrap. Bake directly in the preheated oven, increasing 5 minutes in time.
Which cheese provides the best melt for the topping?
Mozzarella offers elastic texture and homogeneous melting, while cheddar brings fat content and sharp flavor. Mixing both in equal parts delivers golden color and creaminess.
Why did the corn tortillas crack when rolling the chicken?
Cold corn tortillas lose their elasticity and break easily. Heating them for a few seconds in a dry skillet or wrapping them in a damp cloth in the microwave returns immediate flexibility.
Should the tomato sauce be very liquid or consistent?
The sauce should be intermediate. If sauce is too thin, it makes tortillas overly soggy; if it is too thick, it does not hydrate the cornmeal during the 20 minutes in the oven.
