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Chicken Enchiladas

with Mozzarella and Sour Cream

  • 30 min
High Protein
Poultry
Gluten
Loaded with a perfectly spiced mixture of chicken, tomato and onion and topped with shredded mozzarella cheese and a dollop of sour cream, these enchiladas are truly delectable!
Chicken Enchiladas

Ingredients

2
Tomato(es)
1
Yellow Onion(s)
43 ml
Sour Cream
1 tbsp
Olive Oil (not included)
2
Garlic Clove(s)
1/2
Jalapeño(s)
60 g
Mozzarella
1/3 cup(s)
Water for Chicken Broth (not included)
4
Tortilla(s)
1 tsp
Smoked Paprika
300 g
Ground Chicken
1/4
Chicken Broth Cube(s)
2 tsp
Mexican Chili Spices
Nutritional facts
Serving per portion
Amount / Serving
Calories
721 kcal
Total fat
32 g
Saturated Fat
10 g
Sodium
1 g
Total Carbohydrate
61 g
Fiber
6 g
Sugar
10 g
Proteins
48 g

Instructions

Prepare the ingredients
1

Prepare the ingredients

Preheat oven to broil (high)

Dice tomatoes. Finely chop onion and garlic. Remove seeds and roughly chop jalapeño (*careful: wash hands thoroughly after handling).

Dissolve 1/4 broth cube in 1/3 cup boiling water (double for 4 ppl.).

Add chicken and cook for 2 minutes.
2

Cook the chicken and make tomato mix

Add 1 tbsp olive oil (double for 4 ppl) to a large pan and cook ground chicken for 2 minutes over medium-high heat to brown it. Add half of the onions and cook for another 10 minutes.

In another pan, add remaining onion and half of the garlic. Add tomatoes and paprika. Salt and pepper. Toss and cook for 5 minutes over medium heat.

Remove from heat and set aside.

Add beans to pan and cook 2 minutes more.
3

Prepare enchilada filling

Add the Mexican chili spices, jalapeño (to taste), the rest of the garlic, and half of the tomato mixture to the chicken pan and cook for another minute. Add the prepared chicken broth. Stir and bring to a boil over high heat. Cook for a few minutes until thickened, around 5-7 minutes.

Spoon about a quarter of chicken mixture in the center of each tortilla; roll up.
4

Prepare the enchiladas

Using a slotted spoon, spoon chicken mixture onto the center of each tortilla.

Roll and arrange tortillas on the bottom of a coated baking dish or on a baking tray lined with parchment paper.

Top with fresh tomato and cilantro. Serve with sour cream.
5

Bake and serve

Top with the remaining tomato mixture and cheese. Broil in oven 3-5 minutes or until cheese is lightly browned and sauce is bubbly.

Top with sour cream and serve.