Chicken Enchiladas by @cuisinovia

1h
Hard

1 serving

🌿

15 ml

Cumin

🫑

15 ml

Paprika

🌿

15 ml

Dried Oregano

🧅

5 ml

Onion Powder

🧄

5 ml

Garlic Powder

🧂

6 g

Salt

⚫

1 g

Black Pepper

🌶️

1 g

Cayenne Pepper

🫒

90 ml

Olive Oil

🌾

16 g

All-purpose Flour

🍲

500 ml

Chicken Broth

🍅

700 g

Tomato Passata

🧂

Salt

🌶️

Black Pepper

🌻

130 ml

Olive Oil

🍗

600 g

Chicken Breast

🧅

250 g

Onion

🧄

6 g

Garlic

🫑

160 g

Red Bell Pepper

🫑

160 g

Green Pepper

🌽

150 g

Corn Kernels

🌱

60 g

Spring Onions

🫓

360 g

Corn Tortillas

🌻

130 ml

Sunflower Oil

🧀

400 g

Cheddar Cheese

Preparation Steps

  1. Step 1/16

    Preheat the oven to 180°C / 350°F.

  2. Step 2/16

    Combine ground cumin, paprika, dried oregano, onion powder, garlic powder, salt, black pepper, and cayenne pepper in a mixing bowl.

    ground cumin
    paprika
    dried oregano
    onion powder
    garlic powder
    salt
    black pepper
    cayenne pepper
    🥣mixing bowl
    🥄measuring spoons

  3. Step 3/16

    Set aside 1 rounded tablespoon of the spice mix for the tomato passata sauce. Reserve the remaining spice mix for the chicken.

    ground cumin
    paprika
    dried oregano
    onion powder
    garlic powder
    salt
    black pepper
    cayenne pepper
    🥣mixing bowl
    🥄measuring spoons

  4. Step 4/16

    Heat 2 tablespoons of olive oil in the large skillet over medium heat. Stir in the all-purpose flour and cook for 1 minute.

    olive oil
    all-purpose flour
    🍳large skillet
    🥄wooden spoon
    🥄measuring spoons

  5. Step 5/16

    Whisk in the chicken broth and bring the sauce to a boil.

    chicken broth
    🍳large skillet
    🥄whisk
    🥛measuring jug

  6. Step 6/16

    Add tomato passata and the reserved spice mix. Season with additional salt and black pepper, then simmer for 5 minutes.

    tomato passata
    ground cumin
    paprika
    dried oregano
    onion powder
    garlic powder
    salt
    black pepper
    cayenne pepper
    🍳large skillet
    🥄wooden spoon

  7. Step 7/16

    Coat the chicken breast pieces with the remaining spice mix. Heat 2 tablespoons of olive oil in the large skillet over medium-high heat.

    boneless skinless chicken breast
    ground cumin
    paprika
    dried oregano
    onion powder
    garlic powder
    salt
    black pepper
    cayenne pepper
    olive oil
    🥣mixing bowl
    🍳large skillet
    🗜️tongs

  8. Step 8/16

    Cook the spiced chicken until browned and cooked through, about 6 to 8 minutes. Transfer it to a bowl and slice it.

    boneless skinless chicken breast
    🍳large skillet
    🗜️tongs
    🥣mixing bowl
    🔪chef's knife
    🪵cutting board

  9. Step 9/16

    Add the sliced onion, fresh garlic, red bell pepper, and green bell pepper to the same skillet. Cook over high heat until softened and lightly charred, about 6 to 8 minutes.

    onion
    fresh garlic
    red bell pepper
    green bell pepper
    🍳large skillet
    🥄wooden spoon

  10. Step 10/16

    Stir frozen corn kernels into the charred vegetables. Cook until the corn is hot, about 2 minutes.

    frozen corn kernels
    🍳large skillet
    🥄wooden spoon

  11. Step 11/16

    Brush one side of each corn tortilla with sunflower oil. Heat each tortilla in a dry frying pan for 10 seconds per side.

    corn tortillas
    sunflower oil
    🖌️pastry brush
    🍳small frying pan
    🗜️tongs

  12. Step 12/16

    Spread about 240 ml / 1 cup of tomato passata sauce over the base of the baking dish.

    tomato passata
    🥘baking dish
    🥛measuring jug
    🥄wooden spoon

  13. Step 13/16

    Layer 6 corn tortillas over the sauce. Top them with half of the tomato passata sauce, half of the sliced chicken, and half of the vegetable mixture.

    corn tortillas
    tomato passata
    boneless skinless chicken breast
    onion
    fresh garlic
    red bell pepper
    green bell pepper
    frozen corn kernels
    🥘baking dish
    🥄wooden spoon

  14. Step 14/16

    Scatter half of the spring onions and half of the cheddar cheese over the filling. Repeat the layers with the remaining corn tortillas, chicken, vegetables, spring onions, and cheddar cheese.

    spring onions
    cheddar cheese
    corn tortillas
    boneless skinless chicken breast
    onion
    fresh garlic
    red bell pepper
    green bell pepper
    frozen corn kernels
    🥘baking dish

  15. Step 15/16

    Spoon the remaining tomato passata sauce over the top. Finish with the remaining cheddar cheese and spring onions.

    tomato passata
    cheddar cheese
    spring onions
    🥘baking dish
    🥄wooden spoon

  16. Step 16/16

    Bake uncovered at 180°C / 350°F until bubbling and golden, about 30 minutes. Rest for 5 minutes before serving.

    🥘baking dish

Composition

Ingredients

Types

Spices, Herbs, Seasonings, Oils, Baking, Broth, Sauces, Vegetables, Grains, Dairy

Ingredients

Cumin, Paprika, Dried oregano, Onion powder, Garlic powder, Salt, Black pepper, Cayenne pepper, Olive oil, All-purpose flour, Chicken broth, Tomato passata, Chicken breast, Onion, Garlic, Red bell pepper, Green pepper, Corn kernels, Spring onions, Corn tortillas, Sunflower oil, Cheddar cheese

Allergens

Gluten, Milk

Dietetics

Dietary regimen

High Protein, Gluten-Free

Calories

830 kcal

Macro nutrients

Protein: 45g, Carbohydrates: 58g, Fat: 45g, Fiber: 7g, Sugars: 9g

Nutritional Information

Minerals

Calcium: 510mg, Iron: 3.2mg, Potassium: 780mg, Sodium: 1180mg

Vitamins

Vitamin A: 240mcg, Vitamin C: 54mg, Vitamin B12: 0.8mcg

Preparation

Time Information

Preparation

30 minutes

Cooking

30 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Hard (3/4)

Steps

16 steps

Equipments

Utensils

mixing bowl, measuring spoons, measuring jug, whisk, chef's knife, cutting board, large skillet, small frying pan, baking dish, pastry brush, wooden spoon, tongs, box grater

Appliances

stovetop, oven

Type

Type

Type Of Dish

Main Course, Casserole

Occasions

Dinner, Family Meal, Comfort Food, Weeknight Dinner

Origin

Source

Platform

instagram

Original Creator

@cuisinovia

Origin

Cuisine

Mexican-Inspired, Tex-Mex

Geographic

Mexico, North America

Various

Aspect

Texture

Cheesy, Saucy, Tender, Soft, Charred, Crisp-edged

Flavors

Savory, Smoky, Tomatoey, Cheesy, Spicy, Earthy, Tangy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 to 4 days (Cool before refrigerating,Store in an airtight container,Reheat until piping hot), freezer : 2 to 3 months (Freeze in airtight portions,Thaw overnight in the refrigerator before reheating)