Chicken Enchiladas
This chicken enchilada casserole is creamy, slightly sweet, and crispy because of the cheese. Homemade from scratch, but very easy. I love well-filled wraps with a creamy filling (certainly not dried out) and a creamy gratin topping. And this recipe has it all! Do you like that too? Then this recipe is really for you!
Ingredients
- 4 cups chicken stock
- 3 chicken breasts
- ⅓ cup tomato paste
- 1 clove garlic squeezed
- 2 teaspoons garam masala spice
- 4 tortilla wraps
- 1 tomato deseeded, and sliced in small cubes
- 5 oz. grated cheese Gouda or Cheddar
- ½ cup sour cream
Ingredients you need per step are listed below the step in Italic
Instructions
- Preheat the oven to
390 °F or 
350 °F - Bring the chicken stock to a boil.4 cups chicken stock
- Add the chicken breast to the stock and poach them for about 10-12 minutes until done.3 chicken breasts
- Remove the chicken from the stock and cut in small cubes (make sure to reserve 3 tablespoons of the stock)
- Mix the tomato paste with the garlic and garam masala⅓ cup tomato paste, 1 clove garlic, 2 teaspoons garam masala
- Take a tortilla and spread ¼th of the tomato paste mixture on top.
- Then take ¼ of the chicken and ¼ of the tomato dice and make a straight line in the middle of the tortilla.4 tortilla wraps, 1 tomato
- Sprinkle a bit of grated cheese on top and a tablespoon of sour cream.5 oz. grated cheese, ½ cup sour cream
- Roll the tortilla tight and lay them in a casserole dish.
- Repeat this for all the tortillas.
- Smear the remaining sour cream on the top and sides of the rolled tortillas.
- Sprinkle with cheese and add 3 tablespoons of stock into the casserole dish.
- Sprinkle with cheese and add three tablespoons of stock to the casserole dish.
- Bake in the oven for 20 minutes.
- Serve.
NOTES
1. Chicken stock: The best is homemade chicken stock, but if you don't have it on hand, use a cube.
2. Tomato Paste: To give it its delicious rich, and slightly sweet taste, bake it for at least 2 minutes.
3. Chicken breast: Use chicken breast or chicken tenderloins for this recipe.
4. Tortilla wraps :Warm the tortillas lightly before filling, then you can roll them better.
5. Storage
- Refrigerator: This will keep covered in the fridge for up to 4 days.
- Freezer (not yet baked): Cover the unbaked chicken enchilada casserole with two layers of foil and freeze for up to 2 months. The oven dish does not have to thaw before you heat it.
- Freezer (baked): Cover with two layers of aluminum foil and freeze for up to 1 month. The oven dish does not have to thaw before you heat it.
- Baking after freezing (not yet baked): Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 20 minutes at 350 °F (ca. 177 °C).
- Reheating: Cover with aluminum foil and bake for 30 minutes in a preheated oven at 350 °F (ca. 177 °C).
Nutrition
Calories: 604kcal | Carbohydrates: 32g | Protein: 55g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 168mg | Sodium: 1184mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1189IU | Vitamin C: 12mg | Iron: 3mg
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