Chicken Enchilada

Chicken Enchilada

This is a chicken enchilada.
I often want to eat Mexican food in the summer.
It's easy to make, so enjoy Tex-Mex at the comfort of your home.

Ingredients: serves 3-4

Tortilla sheets
Chicken breast
Chili con carne
about 500 g (about 10 tablespoons)
Canned tomato
1 can
Enchilada sauce (if you don't have any, salsa)
It's spicy, so to your liking
Soup stock cubes
Tomato puree
4 tablespoons
Easy melting cheese
300 g


1. Buy tortillas.
2. Also buy enchilada sauce. If you can't find it, salsa also works.
3. Boil chicken breast and cut into fine pieces. Chicken tenders are also okay.
4. I used leftover frozen chili con carne. Recipe ID: 1268022
5. Put the chili con carne and the chicken in the tortilla and wrap it up neatly.
6. Once wrapped, line them in a heat-resistant container.
7. Put the canned tomatoes in a frying pan. Add the enchilada sauce (about 5 tablespoons worth), the soup stock cubes, tomato puree and mix well.
8. Add half of the tomato sauce from Step 7 to the tortillas in Step 6. Top with plenty of easy-melting cheese.
9. Put in the over and bake for 15 minutes at 480°F/250°C. Once the cheese has melted and has a nice golden brown color, it's finished.
10. This can be served as-is.

Story Behind this Recipe

I love Mexican food. I had this at a Mexican restaurant and tried making it myself. After many times, I came up with my own version.