Name: Chicken Enchiladas
Prep time: 30 min
Cook time: 55 min
Total time: 115 min
Ingredients: 8 tenderloin removed Chicken breast; 3 sprigs finely chopped Fresh parsley; as needed freshly ground Black pepper; as needed freshly cracked Black pepper; 1 L Water; 500 g Tomato passata; 1 teaspoon Ground cumin; 1 teaspoon Ground coriander; 1 teaspoon Sweet paprika; 3 sprigs finely chopped Fresh oregano; 1 teaspoon flaked Sea salt; 8 Flour tortilla; 100 g Cheddar cheese; 120 ml Sour cream; 115 g Greek yogurt; 1 tablespoon Lemon juice; ½ teaspoon Sea salt

Download App

Chicken Enchiladas

Gina Hughes

Posted 22 October 2019 (Last updated 21 December 2021)

Serves

Total Time

1hrs 55mins

Calories

907

I love Mexican style food, in fact, anything spicy. But I also know that is not for everyone, so the term “lighter” refers to a lighter hand with the spices, and a lighter hand with the dairy, which can be quit...

Ingredients

Chicken breast8tenderloin removed
Fresh parsley3 sprigsfinely chopped
Black pepperas neededfreshly ground
Black pepperas neededfreshly cracked
Water1 L
Tomato passata500 g
Ground cumin1 teaspoon
Ground coriander1 teaspoon
Sweet paprika1 teaspoon
Fresh oregano3 sprigsfinely chopped
Sea salt1 teaspoonflaked
Flour tortilla8
Cheddar cheese100 g
Sour cream120 ml
Greek yogurt115 g
Lemon juice1 tablespoon
Sea salt½ teaspoon

Method

1. Add chicken breast to the varoma dish
2. Add water to the TM5 bowl
3. Set varoma dish
4. Steam - approx 25 min, Varoma, speed 3
5. Set aside onto work surface
6. Cut each breast into 3-4 equal pieces from top to bottom
7. Drain TM5 bowl
8. Transfer half of content of varoma dish to TM5 bowl
9. Blitz - approx 5 sec, reverse speed 4 with MC on
10. Transfer the rest of the chicken to TM5 bowl
11. Blitz - approx 5 sec, reverse speed 4 with MC on
12. Transfer content of TM5 bowl to medium bowl
13. Clean TM5 bowl
14. Add tomato passata, ground cumin, ground coriander, sweet paprika, fresh oregano, fresh parsley, sea salt and black pepper to the TM5 bowl
15. Mix - approx 5 sec, speed 4 with MC on. Reserve 200 grams of the sauce.
16. Transfer the rest of content of TM5 bowl to jar
17. Transfer chicken to TM5 bowl
18. Mix until combined
19. Pre-heat oven - 180°C, middle rack
20. Grease a clean baking dish
21. Transfer one quarter of sauce to baking dish
22. Add flour tortilla to a clean work surface
23. Transfer content of TM5 bowl to tortillas
24. Roll
25. Transfer tortillas to baking dish
26. Pour sauce into baking dish
27. Sprinkle with cheddar cheese
28. Bake - 20 min, 180°C, middle rack
29. Turn
30. Bake until light golden - 10 min, 180°C, middle rack
31. Let rest - 5 min
32. Add sour cream, greek yogurt, lemon juice, sea salt and black pepper to a clean medium bowl
33. Mix and serve with enchiladas

Make this recipe in the Fresco Recipes App

Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.

Black phone showing Top Rated recipes from the Fresco Recipes app.

Contact

Support

Terms and Privacy

Visit frescocooks.com