Chicken Enchiladas

Name: Chicken Enchiladas
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: 8 pieces (240 g) Corn tortillas; 500 g Chicken breast; 400 ml Tomato passata; 100 g Onion; 2 g Chipotle chilli powder; 2 g Ground cumin; 120 g Grated cheddar cheese; 100 g Sour cream; 20 ml Vegetable oil; 6 g Fine salt

Mexico · 4 servings · Prep 25 min · Cooking 25 min · Medium

Tortillas filled with shredded chicken, covered in red sauce and cheese, then baked until golden.

Ingredients

Corn tortillas8 pieces (240 g)
Chicken breast500 g
Tomato passata400 ml
Onion100 g
Chipotle chilli powder2 g
Ground cumin2 g
Grated cheddar cheese120 g
Sour cream100 g
Vegetable oil20 ml
Fine salt6 g

Allergens

Milk
May contain traces of: Gluten, Mustard.

Method

Boil the chicken in salted water for 20 minutes, then shred it.
Sauté the onion in the oil, add the passata, cumin, chipotle and salt, then cook for 10 minutes.
Mix the chicken with a third of the sauce.
Warm the tortillas, fill them with the chicken and roll them up.
Place them in a baking dish and cover with the remaining sauce and cheese.
Bake in the oven at 200 °C for 15 minutes and serve with sour cream.

Nutrition facts (estimate)

	Per serving (316 g)	Per 100 g
Energy	2163 kJ / 517 kcal	686 kJ / 164 kcal
Protein	42 g	13 g
Carbohydrates	36 g	11 g
of which sugars	6.4 g	2.0 g
Fat	23 g	7.2 g
of which saturates	10 g	3.3 g
Fibre	6.3 g	2.0 g
Salt	2.5 g	0.8 g

AI estimates based on average CREA / USDA data: indicative only, not a substitute for medical or dietitian advice.

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