Chicken Enchiladas

I promised myself to try a new foreign recipe each month.

Since we’ve been to Mexico for our Honeymoon, I couldn’t help but try a Mexican recipe.

This is an easy version of Chicken Enchiladas. It serves 4 people.

Chicken Enchiladas


450 g boiled chicken, cut into thin slices
Salsa Roja (Red Salsa 400ml)
260 g grated cheese
8 corn tortillas
Vegetable oil


Preheat the oven to 230°C. Mix 200 ml of salsa with the chicken slices and 50 grams of cheese. Add salt to taste.

Brush the bottom of a frying pan with oil and place on medium heat. Once the pan is heated, dip the tortillas in the remaining salsa so they’re lightly covered and fry them on both sides until they’re soft.

Spread the tortillas on a surface and scoop out 50 grams of the chicken filling in the center of each tortilla. Roll them all up and put them in an baking dish. Pour the rest of the chicken filling over the tortilla rolls and cover with the remaining cheese.

Bake for 20 minutes or until thoroughly heated and bubbling.

Sidenote: We didn’t exactly measure everything, so add as much as you think is best.



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