Spanish
Enchiladas
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Spanish
MexicoEnchiladas
Classic enchiladas with tortillas, chicken filling, red enchilada sauce, and cheese, baked until bubbling.
Ingredients
Pull out and measure what you need before you start cooking.
- 8 small flour tortillas or corn tortillas
- 450 g cooked shredded chicken
- 2.5 dl red enchilada sauce
- 150 g grated cheese
- 1 small yellow onion, finely chopped
- 1 tbsp neutral oil
- 0.5 tsp ground cumin
- 0.5 tsp smoked paprika
- Salt
- Fresh coriander or sour cream for serving, optional
Good to know before you start
Small details that often make the cooking go more smoothly.
- Read through every step before you start and measure everything first.
- This recipe is written for 4 servings and Swedish kitchen measures.
- Taste and adjust at the end if you cook with salty stock, cheese, soy sauce, or fond.
Allergens
Method
Follow the steps from top to bottom while you cook.
- 1
Preheat the oven to 200 C.
- 2
Cook the onion gently in oil, then fold in the chicken, cumin, smoked paprika, and a couple of spoonfuls of enchilada sauce.
- 3
Spread a little sauce in the bottom of an oven dish.
- 4
Fill the tortillas with chicken and a little cheese, roll them up, and place seam-side down in the dish.
- 5
Pour over the remaining sauce and top with cheese.
- 6
Bake until the cheese has melted and the filling is piping hot, about 20 minutes.
- 7
Serve with coriander or sour cream if you like.
Serving profile
At a glance
10 ingredients and 7 steps from prep to serving.
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Tags
Source
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Recipe source: Kycklingenchiladas verifierade mot BBC Good Food. Original link
Recipe image: Wikimedia Commons. Licensierad Commons-bild av enchiladas rojas.
Image type: standard image.
Image source: View original
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