Chicken Enchiladas Recipe

Name: Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 corn tortillas; 250 grams chicken cooked and shredded; cheese such as queso fresco or feta, crumbled; 8 tomatillos; 1 chile pepper arbol; 2 guajillo or cascabel chile peppers, with seeds removed; 1 clove garlic; 1 piece onion; 1 cup water; 1/4 cup oil

Servings: persons

8 corn tortillas
250 grams chicken cooked and shredded
cheese such as queso fresco or feta, crumbled
8 tomatillos
1 chile pepper arbol
2 guajillo or cascabel chile peppers, with seeds removed
1 clove garlic
1 piece onion
1 cup water
1/4 cup oil

1
Heat the oil in a skillet and fry the chiles until heated through. Drain the excess oil on a paper towel.
2
In another pan, cook the tomatoes with the garlic, onion, and 1 cup of water. When it comes to a boil, add the chiles and cook together for a few minutes. Remove from heat and let cool.
3
Puree the tomato mixture in the blender with salt and pepper.
4
Dip the tortillas into the oil where the chiles were fried. Place the tortillas onto a plate, top with the salsa and chicken and fold in half.
5
Top the enchiladas with more salsa and sprinkle with cheese to serve.

442

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 corn tortillas, 250 grams chicken cooked and shredded, cheese such as queso fresco or feta, crumbled, 8 tomatillos, and more.

Yes, Chicken Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Enchiladas

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