Chicken Enchiladas

And our love for Mexican food keeps on growing. There is definitely something in the cuisine which is so right for the Indian palette. We've known so many folks who go to Western countries and survive on the Chipotles and Q'dobas of the world. 

And here were we again, attempting to have a relatively healthy yet different dish on a Friday night. We wanted something slightly cheesy, full of taste, and Mexican. Enchiladas was our answer! We made the chicken version, but one could easily replace that with paneer or extra helpings of vegetables.
Ingredients (Serves – 2)

2 corn tortillas
2 chicken breast grilled and cut in thin slices
1/2 bunch of spinach wilted in garlic and butter
Onions - thinly sliced 
Bell peppers - thinly sliced
Salsa sauce
Enchilada sauce
Mozzarella cheese

For the no-oil Enchilada sauce
100 ml of tomato puree
1 tbsp flour
1/2 tbsp unsweetened cocoa powder
1/2 tsp smoked paprika
1 tsp dried oregano
1 cup chicken stock
1 tbsp cumin powder
1/2 tsp garlic powder
1 tsp brown sugar


Make the Enchilada sauce...
1. Whisk together the flour, cocoa, and all herbs and spices in a saucepan without turning on the heat
2. Add 1/4 cup of stock and stir into a paste. Slowly whisk in the remaining stock
3. Bring to a boil over medium heat and whisk in tomato puree
4. Allow to cook for a few minutes until it thickens slightly to the consistency of a tomato soup
5. Add brown sugar and remove from heat and set aside
6. Put a bit of the sauce to cover the base of your baking dish
1. You may cut your tortillas into half depending on the size of you dish
2. Spread 1 tsp Enchilada sauce over corn tortilla
3. Add spinach in the centre. Load it with chicken. Sprinkle some oregano
4. Add onion and peppers on it. Top it with Salsa Sauce (1tsp)
5. Roll it and place it in the dish lined with the Enchilada sauce
6. Repeat the same with other tortilla and set them n the dish side by side
7. Cover the rolls with Enchilada sauce and grate cheese over it. You may use coriander for garnishing
... and bake
All dish to bake at 200 degrees for 20 mins. Cool it for 5 mins. Serve and slurrrp! Don't worry if the enchiladas are breaking and soggy. It is all part of the fun.



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About the Authors

This blog is from the kitchen of Neha Gupta and Mridul Karkara. We go about our days pretending to be HR Managers and Business Consultants respectively, though in reality, just thinking about our next big meal! This food blog is a representation of our experiments in the kitchen and for the simple joy of cooking and sharing!

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