Chicken Enchiladas

Sometimes, when I crave something a little south-of-the-border and I do not have the time to make pork carnitas, I find that these enchiladas tend to hit the spot. As an added bonus, they fulfill the main weeknight dinner criteria: Easy to make, easy to eat, easy to clean up. For one person, you can even skip the plate and eat straight out of the baking dish. And this recipe is really more of a guideline, because you can customize the flavors as much as you like, to suit your taste. Oh, did I mention this can be done in about 30 minutes?

I will make the following disclaimer: These are my version of enchiladas and I am well aware they are not "authentic", but they serve me well.

For 2 servings, you will need:
  • 2 chicken breasts, cut into small pieces
  • 300 grams of salsa*
  • 1 cup of chicken stock
  • About half of a 435 gram-can of refried beans, or any other beans you like.
  • 1 tablespoon of paprika
  • 1 tablespoon of chopped coriander
  • About 100 grams cheddar
  • 1 Chili
  • Hot sauce (Optional)
  • Salt and Pepper to taste
  • 2 large tortillas
The paprika, coriander, chili and hot sauce are variables for you to adjust, depending on how you would like your enchiladas to turn out. Feel free to add other spices as well.

Preparation Time: 30 minutes - Count at least 10 more minutes if you're making the salsa the same day
Cooking Time: 10 minutes

First, pre-heat the oven to 200 C (390 F) and let's prepare the chicken.

In a hot skillet, add some oil and then the chicken.

Add the paprika, coriander, a dash of salt and pepper, and the diced up chili.

Mix everything well and keep tossing the chicken to brown.

Once the chicken has browned, add the chicken stock, bring it to a boil, and then reduce the heat until the stock simmers.

Cook until the liquid has evaporated and the chicken is fully cooked, approximately five minutes.

And now we are ready to assemble the enchiladas. I have already grated my cheese here, but you can grate the cheese directly over the enchiladas if you prefer.

So, the first thing I do is to add some refried beans on my tortilla.

Then I add the chicken, and some hot sauce.

Add a little bit of cheese, and wrap up the burrito.

Repeat for the number of burritos you want to make, this recipe is for two burritos.

In an oven proof dish, add a little bit of salsa.

Then add the burritos.

And cover with the rest of the salsa.

And finally, add the rest of the grated cheese on top.

You can make this in advance and keep it until dinner time. When you want to eat, pop it in the oven at 200 C (390 F) and cook for 10 minutes, or until the cheese has melted and the salsa has warmed up.

If it is just for you ... well, I enjoy eating it directly out of the baking dish, which keeps it nice and hot.

Of course, you can also plate it, with some of the hot salsa poured over the burrito, and a side of tortilla chips.

Buen apetito!

*Note: You could by store-bought salsa, but you could also save money and enjoy fresh, home-made salsa by using our salsa recipe.

As with all the other recipes we put on this site, this is meant to be easy to follow. We are hobby chefs who love to cook, and we are always up for learning new techniques. If you know of anything in this recipe which can be done a different way, whether for increased ease of preparation or better taste, please add a comment below!

Whipped up by Shyamal Addanki

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