Oven-baked chicken enchiladas
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 780, total fat 51 G., saturated fats 19 G., proteins 35 G., carbohydrates 53 G., fiber 8 G., cholesterol 111 mg, sodium 1629 mg, sugar 11 G.
Calories 780, total fat 51 G., saturated fats 19 G., proteins 35 G., carbohydrates 53 G., fiber 8 G., cholesterol 111 mg, sodium 1629 mg, sugar 11 G.
This delicious Mexican-inspired dinner takes just half an hour to prepare. Enchiladas are corn tortilla tubes filled with chicken, topped with sauce, sprinkled with cheese, and then baked in the oven until the cheese melts. This recipe works best with grilled chicken or leftover baked chicken. The sauce is made with a green tomatillo salsa mixed with heavy cream. You'll also need an oven-safe skillet to grill the enchiladas. Serve with fresh avocado, cilantro, and sour cream.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.5 cups frozen chopped kale
- 2 tablespoons of vegetable oil
- 1 tsp ground cumin
- 1 1/2 cups shredded grilled chicken, skin removed (about 170 g)
- 1 bunch green onions, chopped
- 1 and 3/4 cups grated Monterey Jack cheese (about 200 g)
- 1 jar (450 g) tomatillo salsa
- 0.5 cups heavy cream
- 8 corn tortillas
- 1 avocado, diced
- Fresh cilantro and sour cream, for serving
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Recipes with similar ingredients: grilled chicken, leafy cabbage, tortilla, salsa sauce, green onions, cilantro, Monterey Jack cheese, cream, Avocado, sour cream, cumin
Cooking the dish according to the recipe:
- Preheat oven to grill mode.
- Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the cabbage and cumin and cook until heated through, 2-3 minutes. Transfer to a bowl (do not wash the skillet).
- Add the chicken, half of the green onions, and 3/4 cup of cheese to the same bowl. Season with salt and pepper and toss to combine.
- Wipe out the skillet and add the remaining 1 tablespoon of vegetable oil. Add the salsa, heavy cream, and 1/2 cup of water, reduce the heat to medium, and bring to a boil. Briefly dip the tortillas in the sauce and place them on a baking sheet.
- Divide the chicken filling evenly between the tortillas and roll into tubes.
- Pour 1/2 cup of sauce from the skillet; arrange the enchiladas, seam-side down, in the skillet. Drizzle with the remaining sauce.
- Broil in the oven until the enchiladas are crisp and lightly browned, about 2 minutes. Sprinkle with the remaining 1 cup cheese and broil until bubbly, about 1 minute.
- Sprinkle with remaining green onions, avocado pieces, cilantro and drizzle with sour cream.
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