Chicken chili enchiladas are a traditional dish with its roots in Mexican cuisine, one of the richest and most varied in Latin America. This dish has been part of Mexican gastronomy since pre-Hispanic times, adapting over time and gaining different variations depending on the region. In other Latin American countries, enchiladas may have different names or similar preparations, such as "tortillas rellenas" in Guatemala or "envueltos de maíz" in some areas of Central America, but the essence of enchiladas is always the same: corn tortillas filled and covered in sauce. In Mexico, they are very popular as home cooking and also at family celebrations for their delicious flavor and versatility.
Chicken enchiladas with chili
How to prepare Chicken Chili Enchiladas
To begin, cook the chicken breast until it is completely done and reserve the broth it releases during cooking.
Chop the chicken into small pieces and set aside for the filling.
Grate the onion and garlic, mixing them with the sour cream to give the dish a creamy and smooth touch.
Add a little of the reserved broth to thin the sour cream and achieve the right consistency for the sauce.
Soften the corn tortillas in hot oil, an important step to prevent them from breaking when rolling.
Drain the tortillas on paper towels to remove excess oil.
Fill each tortilla with the chicken and most of the cheddar cheese, reserving half a cup for the end.
Place the filled enchiladas in a large baking dish, arranging them so they stay firm.
Mix the green chilies into the remaining sour cream mixture and spread this sauce generously over the enchiladas.
Refrigerate the dish for at least 8 hours so the flavors meld well.
Finally, bake the enchiladas at 175°C (350°F) for 30 to 40 minutes until they are very hot and the cheese has completely melted.
Ingredients (8)
- Chicken Breast
- Onion
- Garlic
- Sour Cream
- Oil
- Cheddar Cheese
- Ortega Chiles
- Corn Tortillas
Instructions (12 steps)
- 1 Cook the chicken
- 2 Reserve the broth
- 3 Chop the chicken
- 4 Grate the onion and garlic into the sour cream
- 5 Add a little broth to thin the sour cream
- 6 Soften the tortillas in hot oil
- 7 Drain on paper towels
- 8 Fill the tortillas with chicken and all the cheese except for 1/2 cup
- 9 Place the enchiladas in a large baking dish
- 10 Mix the green chiles into the sour cream mixture and spread over the enchiladas
- 11 Refrigerate for at least 8 hours
- 12 Bake at 175°C (350°F) for 30-40 minutes
Nutritional Information
Calories:
664 kcal
Protein:
85%
Carbohydrates:
9%
Fat:
65%
Sugar:
6%
Sodium:
22%
Percent Daily Value for nutrients; calories are shown in kcal.