Mexican chicken enchiladas baked with tortillas, spiced tomato sauce, peppers, cheese, and cilantro.
25 min prep 30 min cook
Keeps the screen on · step-by-step guide · built-in timer
Boil the chicken breast for 18 minutes, then shred it once it is warm.
Chop the onion, garlic, Capia pepper, and cilantro.
Saute the onion and Capia pepper in half of the olive oil for 6 minutes.
Add the chicken, cumin, sweet paprika, hot ground pepper, and half of the salt, then stir for 3 minutes.
Cook the garlic in the remaining olive oil for 1 minute, add the tomato puree and remaining salt, and cook the sauce for 8 minutes.
Warm the tortillas for 20 seconds, fill them with the chicken mixture, roll, and arrange in a baking dish.
Spread the tomato sauce and kashar cheese over them, then bake at 190°C for 12 minutes.
Finish the chicken enchiladas with cilantro and serve hot.
💡 Tip: Warm the tortillas for 20 seconds before filling; cold tortillas crack while rolling and absorb too much sauce.
🍽️ Serving suggestion: Serve chicken enchiladas with yogurt lime sauce, tomato salsa, and lettuce salad if desired.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~520
kcal calories
32
g protein
54
g carbs
20
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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