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Chicken Enchiladas

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Adjust Servings:
1 white onion--diced
1 1/2 lb boneless chicken breast--diced
5 chilies--chopped
1 can black beans--rinsed and drained
2 tbsp vegetable oil
6 large tortillas
4 cups Organic Valley's Shredded Mexican Blend Cheese
if you are unable to source this brand of mixed cheeses, use a blend of shredded Colby, Monterey, and cheddar cheeses.
100 g enchilada sauce
A handful of chopped coriander
salt and pepper

Chicken Enchiladas

  • Non Veg
  • 1 hr 15 mins
  • Serves 8
  • Easy



Mexicans love wrapping up any kind of food with tortillas. Chicken enchiladas is a dish born out of the same practice. The dish, which originated in Mexico and can be dated back to the Mayans, was born when Mexicans began wrapping up their leftover chicken with tortillas. As time progressed, many versions of the same dish originated. Here’s a quick and easy version of chicken enchiladas.


Use only a meagre amount of low-fat cheese and avoid frying the tortillas before you fill them and bake the enchiladas. Choose a chilli sauce over a cheese sauce to top the dish. Do not top your enchiladas with sour cream or guacamole, as both are high in fat.

Whenever possible, try to keep fatty foodstuffs off your dish. The dish itself is quite high in fat, sodium and saturated fat and is extremely low in vitamins.

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How to make Chicken Enchiladas

  1. Preheat your oven to 350 °F.
  2. In a bowl, combine chicken, onion, black beans, chilies, salt, pepper, and coriander. Separate a cup of chicken mixture from this bowl and set it aside.
  3. Place a skillet on medium flame. Brush some oil on the skillet and on the surface of each tortilla. Toast the tortillas for 5 seconds on both sides.
  4. Fill the tortillas with the chicken mixture you had set aside.
  5. Grease a baking tray with some oil and place the tortillas. Twist and seal the tortillas like jelly-rolls and place them seam-side down on the baking tray.
  6. Sprinkle the remaining chicken mix over sealed tortillas and bake for 20 minutes at 350 °F.
  7. Then add the cheese mixture and bake for another few minutes until the cheese melts. Your chicken enchiladas are done!


The native name for the flat corn breads Nahuatl name tlaxcalli; the Spanish gave it the name tortilla.

Danial Rivera

Chicken Mull
Chicken Mull
Bihari Khichdi
Bihari Khichdi
Chicken Mull
Chicken Mull
Bihari Khichdi
Bihari Khichdi

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