Mexican Enchiladas
These flavorful, comforting corn tortillas are stuffed with savory seasoned chicken and baked to perfection in a rich homemade red enchilada sauce.
Ingredients
- •2 cups cooked shredded chicken (300g)
- •8 corn tortillas
- •1.5 cups tomato sauce (360ml)
- •2 tablespoons chili powder
- •1 teaspoon ground cumin
- •1 teaspoon garlic powder
- •1/2 teaspoon salt
- •1 cup vegetable broth (240ml)
- •1 small onion, finely diced
- •2 tablespoons vegetable oil
- •1/2 cup shredded dairy-free cheese alternative or pareve cheddar style (60g)
- •1/4 cup fresh cilantro, chopped for garnish
Instructions
- 1
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) and lightly grease a 9x13-inch baking dish.
- 2
In a medium saucepan, heat 1 tablespoon of vegetable oil over medium heat and sauté the diced onion until translucent and soft.
- 3
Stir in the chili powder, cumin, garlic powder, and salt, cooking for about 1 minute until fragrant.
- 4
Pour in the tomato sauce and vegetable broth, bring to a simmer, and let the sauce thicken slightly for about 10 minutes.
- 5
In a bowl, mix the shredded chicken with 1/2 cup of the prepared enchilada sauce to keep it moist and flavorful.
- 6
Warm the corn tortillas in a dry skillet or microwave for a few seconds so they become pliable and do not tear when rolled.
- 7
Spoon a portion of the chicken mixture down the center of each tortilla, roll them up tightly, and place them seam-side down in the prepared baking dish.
- 8
Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure they are well covered.
- 9
Top the enchiladas with the shredded dairy-free cheese alternative.
- 10
Bake in the preheated oven for 15 to 20 minutes until the sauce is bubbly and the cheese substitute is melted.
- 11
Garnish with freshly chopped cilantro before serving warm.
💡 Chef tips
- Warm the corn tortillas thoroughly before rolling, otherwise they will crack and break apart easily.
- You can assemble these enchiladas a few hours ahead of time, cover them, and store them in the refrigerator until ready to bake.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
✅ How it should turn out
The finished enchiladas emerge bubbly and fragrant with warm spices, featuring tender chicken wrapped in soft tortillas and smothered in a savory, slightly smoky red sauce.