Mexican Chicken Enchiladas

Mexican Chicken Enchiladas

50 min
Medium
1 serv.
437 g / 1 serv.

Rating

Average rating:—

Description

Hearty Mexican casserole of tortillas with chicken mince, beans, corn and tomato sauce, baked under cheese.

  1. Preheat the oven to 180°C (350°F).
  2. Finely chop the onion, mince the garlic. Fry the onion in a pan with 1 tsp of oil until soft.
  3. Add chicken mince and cook for 5-7 minutes, breaking up lumps with a spatula.
  4. Add corn, beans, finely chopped chili, paprika, salt and pepper. Cook for 2 minutes, remove from heat.
  5. For the sauce: grate the tomatoes or blend them. Add sugar, salt and half of the garlic. Bring to a boil and simmer for 5 minutes.
  6. Grease a baking dish with remaining oil. Pour 2 tbsp of tomato sauce on the bottom.
  7. Put the mince filling on each tortilla, roll it up. Place enchiladas seam-side down in the dish.
  8. Pour the remaining tomato sauce over the enchiladas.
  9. Sprinkle with grated mozzarella and crumbled brynza.
  10. Bake for 20-25 minutes until golden brown.
  11. Sprinkle with chopped cilantro before serving.
640
147 kcal / 100 g
kcal
27.6 g
6.3 g / 100 g
Protein
78.6 g
18.0 g / 100 g
Carbohydrates
24.4 g
5.6 g / 100 g
Fats