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Chicken Enchiladas

Chicken Enchiladas
4.4 454 ratings
Prep. 25 min
Total 1 h
6 portions
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Ingredients

Chicken
  • water
    700 g
  • chicken breasts cut in strips (5 cm x 1 cm)
    800 g
  • fine sea salt to taste
  • ground black pepper to taste
  • olive oil for greasing
Filling
  • Cheddar cheese cut in pieces (2 cm)
    150 g
  • mozzarella cheese drained, cut in pieces (2 cm)
    100 g
  • fresh coriander leaves
    5 g
  • spring onions cut in pieces (5 cm)
    50 g
  • fresh red chilli halved, deseeded if desired
    1
  • garlic cloves
    2
  • red onions quartered
    50 g
  • tomatoes quartered
    50 g
  • red peppers quartered
    100 g
  • fine sea salt
    ½ tsp
  • ground black pepper
    ¼ tsp
  • sour cream
    250 g
  • lime juice
    40 g
  • smoked paprika
    1 tsp
  • chipotle paste
    1 tsp
Assembly
  • flour tortillas
    8
  • tinned chopped tomatoes
    400 g

Difficulty

easy

Nutrition per 1 portion

Protein 19.8 g
Calories 2188 kJ / 523 kcal
Fat 27.3 g
Carbohydrates 46.3 g

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