Enchilada is a fluffy corn toritalla stuffed with a garnish, draped in sauce and baked in the oven. Get lost with every bite, with tons of cheese and chicken. Enchiladas can be filled with a variety of ingredients, including various meats, cheeses, beans, potatoes, vegetables, or combinations.

  • Prep- 20 MIN
  • Total- 50 MIN
  • Servings- 5

Ingredients of Enchilada

  • Enchilada Chicken Marinade:
  • 1 kilo boneless chicken
  • Juice of 2 lemons
  • Red chilli powder
  • 1 Tbsp of minced garlic
  • 3-4 Tbsp of red wine
  • 3-4 dashes of Tabasco
  • 1 Tbsp vegetable oil
  • Dried Oregano
  • 8 spinach whole wheat tortillas
  • Enchilada Sauce:
  • 2 cloves garlic, charred
  • 1 onion, charred
  • 350 gms tomato puree
  • 2 green chillies, semi deseeded
  • 6 sprigs of coriander
  • 1 Tbsp oil
  • 1 liter water
  • 1/2 tsp salt
  • Few grindings of black pepper
  • Topping:
  • 100 gms mozzarella cheese
  • 100 gms cheddar cheese

Also Read: Guilt Free Chilli

How to Make Enchiladas

  1. For Enchilada Chicken Marinade:
  2. Take the chicken in a bowl, add the lemon juice and red peppers and set aside.
  3. Then add the garlic and set aside.
  4. Pour red wine, dashes of Tabasco and honey.
  5. Cook the chicken in a a pan with a tablespoon of oil. When it’s almost done, add the dried oregano.
  6. For the Enchilada sauce:
  7. Mix the garlic, onion, tomato puree, green peppers and charred cilantro in a blender.
  8. Heat the oil, add this mixture, sauté for a few minutes.
  9. Then add the water, salt and pepper and simmer over low heat for 10 minutes. It will thicken to look like a creamy texture.
  10. To assemble the enchilada, sprinkle the sauce over the tortilla, then add the cooked enchilada chicken, roll it up and pour the enchilada sauce on top.
  11. Place the two cheeses.
  12. Stack them in a flat-bottomed glass bowl and cook until the cheese melts.