Chicken Enchiladas

Soft tortillas soaked in a spicy tomato sauce, hiding ultra-tender shredded chicken. The melted cheese forms a golden crust that stretches with every forkful.

• Prep time: 30 min
• Cook time: 30 min
• Difficulty: Medium
• Calories: 903
• Protein: 45 g
• Carbs: 77 g
• Fat: 44 g

Ingredients

• 500 g White chicken ( sliced into strips )
• 8 piece Soft tortilla (for filling), made from corn ( whole )
• 400 ml Tomato juice
• 150 g Cheddar cheese ( grated )
• 1 piece Onion ( finely diced )
• 2 piece Garlic ( minced )
• 30 g Minimum butter sweet
• 30 g Wheat flour
• 100 ml Cream
• 1 tbsp Lime juice
• 1 tsp Cumin ground
• 1 tsp Hot pepper en poudre
• 1 tsp Smoked paprika
• 2 tbsp Sunflower oil
• 1 piece Fresh cilantro optional ( leaves picked )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 tbsp Mexican chili powder

Instructions

1. Chicken preparation

   Sear the chicken in a pan with sunflower oil until golden brown. The meat should remain juicy in the center so it doesn't dry out in the oven.

2. Cooking the sauce

   Sauté the onion and garlic. Add the butter and flour to form a blond roux, then pour in the tomato juice, chili powder, and other spices. The sauce should thicken until it coats the back of a spoon.

3. Shredding and filling

   Shred the chicken using two forks. Mix with a little sauce and lime juice so the filling is very moist.

4. Assembling the enchiladas

   Dip each tortilla in the hot sauce to soften it. Fill with chicken, roll tightly, and place in a baking dish coated with sauce.

5. Gratin

   Cover with the remaining sauce, cream, and cheddar. Bake until the cheese is gratinated and the sauce is bubbling at the edges.

Chef's tips

• Don't overcook the chicken at first; it finishes tenderizing in the sauce in the oven.
• Dipping the tortillas in the hot sauce before rolling prevents them from breaking.

Storage

Keeps for 3 days in the fridge in an airtight container. The flavors blend even better the next day.