Ingredients:

For the Chicken:

• 247g chicken breast
• 45g green onion, chopped
• 1/4 onion, chopped
• 3 whole garlic cloves
• 0.5 tbsp whole pepper
• 400ml water

For the Sauce:

• 4 tbsp cooking oil
• 2 tbsp plain flour
• 400ml tomato puree
• 2 tbsp fine chili powder
• 1 tbsp minced garlic
• 1 tbsp chicken stock
• 0.5 tsp pepper powder
• 1 tsp oregano
• 1 tsp cumin powder
• 140ml water
• Salt, to taste

For Assembly:

• Whole wheat tortillas (15cm/6 inches)
• Mexican cheese blend (4 blended cheeses, like cheddar, Monterey Jack, queso asadero, and queso quesadilla)
• Chopped onion
• Greek yogurt or sour cream (optional)

Directions:

Step 1: Prepare the Chicken

1. Boil the Chicken: In a medium pot, place the chicken breast, chopped green onion, 1/4 onion, garlic cloves, whole pepper, and 400ml of water. Bring the water to a boil, then reduce the heat and simmer on low for about 20 minutes, or until the chicken is fully cooked.
2. Shred the Chicken: Once cooked, remove the chicken from the pot and shred it using two forks. Set aside.

Step 2: Make the Sauce

1. Create a Roux: In a large pan, heat 4 tablespoons of cooking oil over low heat. Stir in the 2 tablespoons of plain flour and cook, stirring frequently, until the mixture starts to turn brown. This will take about 2-3 minutes.
2. Add the Ingredients: Add the tomato puree, chili powder, minced garlic, chicken stock, pepper powder, oregano, cumin powder, and 140ml of water to the pan. Stir the ingredients together until fully combined.
3. Simmer: Bring the sauce to a gentle boil and let it simmer for 1-2 minutes to allow the flavors to meld together. Adjust the taste with salt, if necessary. Set the sauce aside.

Step 3: Assemble the Enchiladas

1. Preheat the Oven: Preheat your oven to 180°C (356°F).
2. Prepare the Tortillas: Spread a small amount of the prepared tomato sauce on the bottom of a baking dish. Take one tortilla and dip it in the sauce to coat both sides evenly.
3. Fill the Tortillas: Place a portion of shredded chicken, some chopped onions, and a handful of the Mexican cheese in the center of the tortilla. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas.
4. Top the Enchiladas: Pour the remaining sauce generously over the rolled tortillas, ensuring they are fully covered. Sprinkle the remaining cheese on top.

Step 4: Bake the Enchiladas

1. Bake: Transfer the baking dish to the preheated oven. Bake for about 8-10 minutes, or until the cheese is melted, bubbly, and slightly golden.
2. Serve: Remove the enchiladas from the oven and let them cool slightly before serving. Optionally, serve with a dollop of Greek yogurt or sour cream on top for added creaminess.

Cooking Tips:

• Tortillas: For the best texture, use whole wheat tortillas, as they have a slightly nutty flavor that complements the chicken filling. You can also use regular flour tortillas if preferred.
• Spice Level: Adjust the spice level by increasing or decreasing the chili powder. You can also add fresh jalapeños or spicy peppers to the filling for extra heat.
• Cheese Choices: A mix of cheeses, like cheddar, Monterey Jack, and queso quesadilla, provides a creamy and melty texture. Feel free to use your favorite cheeses.
• Crispier Edges: If you like crispy edges on your enchiladas, bake uncovered for an extra 5 minutes.

Storage:

• Refrigeration: Store any leftover enchiladas in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat the enchiladas in the oven at 175°C (350°F) for 10-12 minutes, or until heated through. You can also microwave individual portions for 2-3 minutes.

Nutritional Information (Per Serving):

• Calories: 400 kcal
• Carbohydrates: 40g
• Protein: 30g
• Fat: 15g
• Fiber: 5g
• Sodium: 800mg

FAQs:

1. Can I use store-bought sauce?
   • Yes, you can use store-bought enchilada sauce if you’re short on time. However, making your own sauce adds a personalized flavor to the dish.
2. Can I make these enchiladas ahead of time?
   • Absolutely! You can prepare the enchiladas up to the baking step, then cover and refrigerate them for up to a day. When you’re ready to eat, simply bake them in the preheated oven as directed.
3. What can I serve with enchiladas?
   • Enchiladas pair well with Mexican rice, refried beans, or a fresh salad. You can also serve them with chips and salsa for a complete meal.
4. Can I freeze enchiladas?
   • Yes! Assemble the enchiladas and cover them tightly with plastic wrap and foil before freezing. When ready to eat, thaw overnight in the fridge and bake as directed.

Conclusion:

Chicken enchiladas are a classic dish that never disappoints. With tender shredded chicken, melted cheese, and a flavorful homemade sauce, these enchiladas offer a perfect blend of spice and creaminess. Whether you’re preparing dinner for your family or hosting a casual get-together, this recipe is sure to please. The combination of soft tortillas, savory chicken filling, and melted cheese makes each bite irresistible. Pair them with your favorite sides and enjoy a taste of Mexican comfort food at home. Bon appétit!