Chicken Enchiladas

Enchiladas originated in Mexico, where the practice of rolling tortillas around other food dates back at least to Aztec times. The people living in the lake region of the Valley of Mexico traditionally ate corn tortillas folded or rolled around small fish.

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    Tortillas 2.0 Unit(s)


    Cheddar Cheese 50.0 grams

    Cheddar Cheese

    Sour Cream 25.0 ml

    Sour Cream

    Scarlet Globe Radish 1.0 Unit(s)

    Scarlet Globe Radish

    Coriander 1.0 grams


    Roast Pepper Sauce by Let's Cook 100.0 grams

    Roast Pepper Sauce by Let's Cook

    Mexican Spice Mix by Let's Cook 2.0 grams

    Mexican Spice Mix by Let's Cook

    Chicken Breast 200.0 grams

    Chicken Breast

    • Time : 30.0 mins
    • |
    • Calories: 763.0 kcal
    • |
    • Protein : 77.0 g
    • |
    • Fat : 31.0 g
    • |
    • Carb. : 41.0 g
    : Your Kitchen Essentials
    Utensils: Pan |
    Equipment: Grill or Oven (Optional) |
    Pantry: Salt | Pepper | Your preferred cooking oil |
    : Prepare the Ingredients
    Take the chicken out of the fridge. Cut into thin strips, marinate with the Mexican spice mix, salt, some cooking oil and leave it out of the fridge for at least 15 minutes before cooking.

    Wash and dry the vegetables prior to chopping (as required):
    - Radish: Cut into thin slices
    - Coriander: chop.
    : Prepare the Filling
    Heat up a pan. Once the pan is hot enough, add some oil. Start sautéing the chicken. When the chicken is halfway done, add about 1/4 of the Roast Pepper Sauce. Let the chicken continue to cook all the way. Check and adjust the for seasoning.
    : Stuff the Enchiladas, Plate and Serve
    Warm the tortillas slightly. That makes them easier to handle. Divide the chicken evenly between the tortillas. Roll the tortillas and then cut them in half.

    Plate and Serve:
    Place the tortillas on a plate. Pour the roast pepper sauce over them. Grate the cheese over the top. Add some sour cream. Garnish with the radish and coriander and serve.


    Place and grill the enchiladas under a salamander grill or bake them in the oven in order to the melt the cheese. Then top with the roast pepper sauce, sour cream. Garnish with the radish and coriander and serve.