Enchiladas

Classic enchiladas with tortillas, chicken filling, red enchilada sauce, and cheese, baked until bubbling.

• 8 small flour tortillas or corn tortillas
• 450 g cooked shredded chicken
• 2.5 dl red enchilada sauce
• 150 g grated cheese
• 1 small yellow onion, finely chopped
• 1 tbsp neutral oil
• 0.5 tsp ground cumin
• 0.5 tsp smoked paprika
• Salt
• Fresh coriander or sour cream for serving, optional

Method

1. 1
   Preheat the oven to 200 C.
2. 2
   Cook the onion gently in oil, then fold in the chicken, cumin, smoked paprika, and a couple of spoonfuls of enchilada sauce.
3. 3
   Spread a little sauce in the bottom of an oven dish.
4. 4
   Fill the tortillas with chicken and a little cheese, roll them up, and place seam-side down in the dish.
5. 5
   Pour over the remaining sauce and top with cheese.
6. 6
   Bake until the cheese has melted and the filling is piping hot, about 20 minutes.
7. 7
   Serve with coriander or sour cream if you like.