Chicken Enchiladas is a Mexican tortilla wrap dish filled with spiced chicken, kidney beans, avocadoes and tomatoes topped with melted cheese.
- 6 pcs corn tortillas or flour tortillas, large
- 700 g chicken breast, cut into strips
- 1 large can red kidney beans, drained and washed with running water
- 1 red onion, chopped
- 4 cloves garlic, minced
- 3 tsp cayenne pepper
- 1 tbsp ground cumin
- 2 large avocadoes, sliced
- 4 tbsp tomato paste
- 1 kg tomatoes, chopped
- 1/2 cup chicken stock
- 200 g grated cheddar cheese
- 100 g mozzarella cheese
- 1 tsp freshly ground black pepper
- 1/4 cup jalapeno peppers (optional), chopped
- sour cream
- freshly chopped cilantro
- freshly ground black pepper
- In a pan sauté garlic and onion in oil.
- Add chicken and brown all sides.
- Add red kidney beans, tomato paste, chicken stock, cayenne pepper, cumin, freshly ground black pepper and salt (according to yout liking) and cook for 3 minutes or until liquid dries out.
- Turn on the oven and preheat to 180C.
- Grease a 2 baking trays with the size 9-inch x 13-inch x 2-inch or similar, or you can individually bake them in oven proof plates
- Get a piece of corn tortilla and place chicken filling in the middle, then add 3 slices of avocadoes and sprinkle with jalapeno peppers. Wrap and place on the baking tray side by side and 3 on each tray. If using a plate place one on each.
- Spread a hefty amount of chopped tomatoes on top and sprinkle with lots of cheese
- Place in the oven and bake for 30 minutes or until top turns golden brown.
- Let it cool for 5 minutes, top with sour cream and freshly chopped cilantro then serve.
Your enchilada’s look outstanding. I could easily enjoy a meal like this more than once a week.
This Kiwi is joining the enchilada appreciation queue… Yes Please! we’ve had them before and loved them and these ones in your recipe look wonderful!
Actually, I’m handing this recipe to Himself with a request to make it soonest, Thanks Raymund 🙂
this is for sure my kind of food, love this and will make for sure.
I just love seeing your version of familiar recipes of my own and how different they can be. I like to change things up and experiment with food (never been accused of making a recipe the same way twice 😉 so I appreciate our differences and the opportunity to learn. Glad I found your blog and your perspective on food, it enriches my own.
I LOVE THIS POST. Can you tell lol? I always wanted to perfect making a chicken enchilada and discover a new recipe. I’m so happy you posted this. I can’t wait to make it. Great post.
This is a great dish. But please do get your facts from a good source. We do not use olives in Mexico neither call mantecados a polvoron.
Read Mrs. Diana Kennedy’s cooking books, you will love them.
Thanks for correcting me specially the mantecado part, will change it soon. But for the enchilada I did not suggest Mexcans use olive but it is a variant of enchilada that is popular in New Mexico, US.
Just found your blog via Foodista. Just saying hi! to a fellow Filipino.
I love enchiladas. Thanks for sharing your recipe. I have never tried beans in them before. That sounds like a nice addition.
I am such a huge fan of Mexican food!