- 30 min
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.).
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.
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.
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.
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.