Chicken enchiladas with chili sauce

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Main Dish

4 servings

Very Easy

50 min

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We love flavorful food, and this is one of those dishes. Enchiladas are a quintessential Mexican dish, truly delicious! There are red and green enchiladas depending on the sauce. We have prepared a version of the red ones, as unfortunately, to make the classic ones you need at least two essential ingredients (dried guajillo and ancho chiles) that are difficult to find in Spain. That's why we propose a version to satisfy your cravings ;)

Ingredients

For the sauce:

• 2 Tbsp sunflower oil
• 2 Tbsp chili powder (or paprika)
• 2 Tbsp flour
• 100 ml tomato sauce
• 200 ml water
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp pepper
• 1/2 tsp salt
• 1 tsp sugar

For the enchiladas:

• 6 corn tortillas
• 1 chicken breast
• grated mozzarella

For decoration:

• avocado
• fresh cilantro
• cotija cheese (or feta)

Materials

• baking dish 12 inches x 8 inches (30cm x 20cm)

Preparation

• First, cook the chicken breast in boiling water for about 20-25 minutes.
  Let it cool, shred it into strips, and set aside.
  For the sauce:
  In a saucepan, lightly cook the chili powder, flour, and oil.
  We want them to take on a toasted flavor without becoming bitter.
• Meanwhile, in a bowl, mix the tomato sauce, water, cumin, garlic powder, pepper, salt, and sugar.
  
• Add this mixture to the saucepan from the first step and cook until the sauce thickens. Set aside.
• Now, let's assemble the enchiladas:
  Take a corn tortilla and fill it with grated mozzarella and shredded chicken.
  
• Roll up the tortilla and place it in a baking dish.
• Pour the chili sauce over the top. Spread it evenly over the tortillas. Sprinkle some mozzarella and bake for 20 minutes at 350°F (180°C).
  
• Once out of the oven, decorate with avocado slices, chopped cilantro, and crumbled feta or cotija cheese.
• And it's ready! Dig in! :)
  

Cookware

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