Name: Shredded Chicken Enchiladas With Homemade Enchilada Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 8 corn tortillas ((20cm/8inch)); 1 cooked and chopped chicken breast ((leftovers can be used)); 1/4 cabbage head; 1 carrot; 1 red bell pepper; 1 onion; 2 cloves garlic; 400 g mozzarella ((shredded)); 1/3 cup pomegranate arils; 1 lime; 1 avocado ((cut into thin slices)); chopped coriander; 800 g canned tomatoes; 1/2 cup pomegranate juice ((or cranberry juice)); juice of half a lime; 1 TBSP peanut butter; 2 cloves garlic; 2 bay leaves; 1/2 tsp cayenne pepper; 1 tsp smoked paprika; 1 fresh chilli; salt and pepper to taste

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These shredded chicken enchiladas are my absolutely favorite enciladas. The recipe is super easy and it even includes a homemade enchilada sauce that’s made with little effort in only 15 minutes.

I can’t believe tomorrow’s Christmas already. Hasn’t December just begun??

I had plans to do some thorough house cleaning plus some more baking and decorating, but my son’s been home all week long with a cold and an ear infection. Although I can do some cleaning with him around and helping, there’s just no way I can do it in detail. Still, it was fun having him at home, we haven’t had the whole day to ourselves since he started kindergarten.

We’re making plans what to eat during holidays. Me and my husband are huge fans of Mexican food. So I’ve made a recipe for chicken enchiladas with a homemade enchilada sauce. The recipe is very easy! We usually end up making too many so we eat them again next day for breakfast. Okay, I admit, maybe we make too many on purpose 😛

We have a favorite Mexican restaurant and we used to only order beef enchiladas there. We’re crazy about beef! Then one evening we decided to try chicken enchiladas. I guess we always order them with chicken ever since. They use cabbage in the filling and it just goes so well with chicken and the tomato sauce. So that was the inspiration behind this recipe.

For the filling you can use leftover chicken, because we all know big Christmas dinners leave us with a ton of leftovers. I hate throwing food away and love recipes that transform those into something very delicious.

I hope you are having wonderful holidays and I wish you peaceful and loving moments with the ones you love!

Shredded Chicken Enchiladas With Homemade Enchilada Sauce

The BEST chicken enchiladas, hearty but full of veggies!

Course Main Course

Cuisine Mexican

Keyword chicken enchiladas

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 4 people

Ingredients

Chicken enchiladas

8 corn tortillas (20cm/8inch)
1 cooked and chopped chicken breast (leftovers can be used)
1/4 cabbage head
1 carrot
1 red bell pepper
1 onion
2 cloves garlic
400 g mozzarella (shredded)
1/3 cup pomegranate arils
1 lime
1 avocado (cut into thin slices)
chopped coriander

Homemade Enchilada Sauce

800 g canned tomatoes
1/2 cup pomegranate juice (or cranberry juice)
juice of half a lime
1 TBSP peanut butter
2 cloves garlic
2 bay leaves
1/2 tsp cayenne pepper
1 tsp smoked paprika
1 fresh chilli
salt and pepper to taste

Instructions

Homemade Enchilada Sauce

Preheat the oven to 180°C.
Place all ingredients in a pot and bring to a boil. Let simmer for 10-15 minutes or until it thickens a bit.
Use a blender to make a smooth sauce.

Chicken enchiladas

Thinly slice cabbage and onions. Cut red bell pepper in small chunks and grate carrots.
In a skillet sauté onions, cabbage, carrots, and red bell peppers. When they soften add garlic and sauté for another minute.
Place the sauteed vegetables in a big bowl and add shredded chicken breast, half of the shredded mozzarella and 1/3 of enchilada sauce (or more if the mixture seems too dry). Mix well and divide into eight parts. Use each part to fill one tortilla and roll them o keep all ingredients inside.
Add 1/3 of enchilada sauce to the bottom of the baking pan. Place rolled tortillas on top and pour the remaining 1/3 of enchilada sauce over the tortillas. Add the other half of mozzarella on top and bake for 15 minutes or until the cheese is golden.
Use pomegranate arils, avocado, lime and coriander as garnish. Serve warm.