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chicken enchiladas

Chicken Enchiladas

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine tex-mex
Servings 8 enchiladas

Ingredients
  

  • For the Cream Sauce:
  • 4 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 3 cups whole milk
  • 1 tsp black pepper
  • 1 tsp salt
  • ½ cup heavy cream
  • For the Chicken Filling:
  • 2 tbsp oil
  • 1 cup onion finely chopped
  • 500 g about 1.1 lb chicken, boiled and shredded
  • 1 cup bell pepper capsicum, diced
  • 1 tsp red chili flakes
  • 1 tsp black pepper
  • 1 tsp salt or to taste
  • ½ cup heavy cream
  • For Assembly:
  • 8 flour tortillas 8-inch
  • 1½ cups shredded mozzarella cheese
  • Red Chili flakes for sprinkling

Instructions
 

  • Melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1–2 minutes.
  • Gradually whisk in the milk, then add the salt and black pepper. Cook for 2–3 minutes until thickened.
  • Stir in the cream, cook for 1 minute more, and set aside.
  • Heat the oil in a skillet and cook the onion until translucent.
  • Add the chicken, bell pepper, red chili flakes, black pepper, and salt. Cook for 2–3 minutes.
  • Stir in the cream and cook for 2–3 minutes. Set aside.
  • Fill each tortilla with the chicken filling and roll it up tightly.
  • Spread some sauce in a baking dish, place the enchiladas seam-side down, and cover them with the remaining sauce. Top with mozzarella.
  • Bake at 320°F (160°C) for 5–6 minutes in a pre-heat oven until the cheese melts. Sprinkle with red chili flakes and serve.

Notes

  • Warm the tortillas before rolling to prevent cracking.
  • For a golden top, broil for 1–2 minutes at the end.
  • Both the sauce and the filling can be made up to 1 day ahead and refrigerated.
Keyword Chicken Enchiladas