Chicken Enchiladas with Cheese

c
@cocinero44

Chicken Enchiladas with Cheese is a flavorful Mexican dish that combines tender chicken wrapped in soft tortillas, smothered in a spicy tomato sauce, and topped with melted cheese. This comforting meal is perfect for any occasion and is loved by both kids and adults.

Chicken Enchiladas with Cheese recipe
Prep Time
20min
Cook Time
30min
Total Time
50min

Ingredients

4 Servings
(1 serving = 1 enchilada)
  • chicken breast
    chicken breast
    1
  • corn tortillas
    corn tortillas
    6
  • carrot, chopped
    carrot, chopped
    1
  • leeks, chopped
    leeks, chopped
    2
  • celery stick, chopped
    celery stick, chopped
    1
  • onions, sliced into rings
    onions, sliced into rings
    2
  • green peppers, chopped
    green peppers, chopped
    4
  • garlic clove, minced
    garlic clove, minced
    1
  • cheese
    cheese
    125g
  • heavy cream
    heavy cream
    60mL
  • Olive oil
    Olive oil
  • lime, cut into wedges
    lime, cut into wedges
    1
  • Salt and pepper to taste
    Salt and pepper to taste

How to make Chicken Enchiladas with Cheese

  1. Step 1

    In a saucepan, bring water to a boil with the carrot, celery, leek, garlic, and a pinch of salt and pepper.

  2. Step 2

    Once boiling, add the chicken breast and cook for 10 more minutes.

  3. Step 3

    Remove the chicken, shred it, and strain the broth. Set both aside.

  4. Step 4

    In a frying pan, sauté the chopped peppers in a bit of oil and salt.

  5. Step 5

    Add some of the reserved chicken broth and the heavy cream.

  6. Step 6

    Cook for a few minutes, then remove from the heat, season with salt and pepper, and set aside.

  7. Step 7

    In a small pan, cook the onion rings slowly in oil with a little salt over low heat for about 20 minutes, until soft and caramelized.

  8. Step 8

    Fill the corn tortillas with the shredded chicken, secure each one with a toothpick, and fry them in hot oil until crispy.

  9. Step 9

    Place them on absorbent paper to drain excess oil.

  10. Step 10

    Arrange the enchiladas in a baking dish, top with some of the cooked onions and pepper sauce, sprinkle with grated cheese, and place under a hot grill for 3 minutes.

  11. Step 11

    Serve the chicken and cheese enchiladas piping hot.

Nutrition (per serving)

Calories

140.4kcal (7.02%)

Protein

3.5g (7%)

Carbs

1.7g (0.62%)

Sugars

1.7g (3.4%)

Healthy Fat

3.9g

Unhealthy Fat

9.5g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. Drain fried tortillas well on paper towels to avoid sogginess before grilling.

  2. Use a broiler for that final cheesy top layer to get a golden, bubbly finish.

FAQS

  1. Can I use a different protein?

    Yes, you can substitute chicken with beef or vegetables for a different protein option.

  2. Can I make these enchiladas ahead of time?

    Yes, you can assemble them a few hours ahead and refrigerate. Frying and baking should be done just before serving to maintain texture and flavor.

  3. How should I store leftovers?

    Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.

  4. What can I serve with these enchiladas?

    Serve with a side of Mexican rice or a fresh green salad.

  5. Can I use pre-cooked or rotisserie chicken instead of boiling a breast?

    Absolutely. Pre-cooked chicken saves time and still works great in the filling. Just skip the broth-making step and use store-bought or homemade broth instead.

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