These chicken enchiladas are warm, cheesy and wonderfully comforting. Tender chicken, sweet corn and melted mozzarella are rolled in soft tortillas and baked in a rich tomato sauce until bubbly and golden. It is an easy weeknight dinner the whole family will love.
Ingredients
- 500 g (1.1 lb) chicken breast
- 100 g (1 medium) onion, diced
- 1 bell pepper, diced
- 2 garlic cloves, minced
- 100 g (2/3 cup) corn kernels
- 300 g (1 1/4 cups) crushed tomatoes, plus extra for topping
- 300 g (10.5 oz) mozzarella, shredded
- 4-5 large lavash or flour tortillas
- Fresh herbs, salt, pepper and spices to taste
- Vegetable oil for cooking
Instructions
- Saute the onion in oil until golden. Add the chicken and cook until the liquid evaporates, then stir in the bell pepper, garlic, spices, crushed tomatoes and herbs; simmer a few minutes.
- Cut the lavash into squares sized to your baking dish. Spoon filling onto each square, sprinkle with shredded mozzarella and roll into snug tubes.
- Arrange the rolls in the baking dish, pour over the extra crushed tomatoes and top with the remaining cheese. Bake at 200 C (400 F) for 13 minutes, until bubbly and golden.
Tips
- Roll the tortillas snugly so the filling stays inside while baking.
- Let the enchiladas rest for 5 minutes before serving so the cheese sets slightly.
- Add a little extra crushed tomato on top to keep the rolls moist and saucy.
Nutrition: per 100 g: 166.5 kcal, protein 9.3 g, fat 8.7 g, carbs 11.6 g.
You may also enjoy our Oven Chicken Shashlik and our Stuffed Ground Chicken Roll with Cheese for more chicken dinner ideas. For general inspiration on chicken cooking, see Allrecipes.