These Flavor-Packed Chicken Enchiladas Are simply Irresistible | Quick And Easy Recipe

These chicken enchiladas are so incredibly delicious that I can never get enough. This quick and easy recipe combines a mouthwatering blend of spices and tender, savory chicken that makes it simply irresistible. Let's get cooking!
Ingredients:
400g / 14 oz chicken breast, cut in strips
1 small onion, finely diced
1 small green bell pepper, diced
½ tsp smoked paprika
4-5 tbsp sweet corn
2 tbsp chopped cilantro
2-3 tbsp olive oil
8 flour tortillas
320g / 11.3 oz cheddar cheese
500ml / 2 cups enchilada sauce
Salt and black pepper to taste
Sauce:
3 tablespoons olive oil
2 tablespoons flour
1 tsp ground chili powder
1 tsp paprika
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
Pinch of cinnamon
2 tbsp brown sugar
200ml tomato sauce
300ml / 1 1/4 cups vegetable broth
1 teaspoon apple cider vinegar
Freshly ground black pepper, to taste
Sauce:
1. In a medium-sized pot over medium heat, warm the oil. When hot, add the flour. Whisk constantly until slightly golden. Whisk in the tomato sauce slowly then add the brown sugar while whisking constantly.
2. Add the spices and keep whisking for about half a minute. Then slowly pour in the vegetable broth while whisking constantly to break up any lumps.
3. Bring the sauce to a simmer. Cook for about 2-3 minutes more, whisking constantly.
4. Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Add more salt, if necessary.
Enchiladas:
Pre-heat oven to 170°C/340°F.
Heat 1-2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken. After 2-3 minutes, add the onion. Once the onion starts to get soft, add the bell pepper and fry until the chicken turns slightly golden. Sprinkle with smoked paprika, add the sweetcorn and fry for another minute. Remove from heat and sprinkle with chopped cilantro.
Combine the fried chicken with 1/4 cup of the enchilada sauce. Add salt and pepper to taste.
Assemble the enchiladas by filling each tortilla evenly with the mixture and sprinkling some cheese on top. Roll the tortillas tightly to close and place in large baking dish seam side down. Pour the remaining sauce over the tortillas, top with the remaining shredded cheese, and bake for 20 minutes until the cheese is melted and bubbly.
Garnish with chopped cilantro (optional) and serve immediately!
Thanks for watching my video and have fun tying out this recipe!

[@namaliperera4612]

Amazing work 🎉

[@WildheartKitchen]

Thanks a lot 🙏

[@randaranda1841]

كتييير حلو انا حبيتها كتير بس ياريت تخللى حركة الصور اخف من هيك منشان نقدر نشوف ونستمتع بلمنظر اكتر ،، يسلمو ايديك والف صحة

[@WildheartKitchen]

شكرا لتعليقك اللطيف والمفيد. أنا سعيد جدًا لأن الوصفة أعجبتك وسأأخذ رأيك بعين الاعتبار في المستقبل. كل التوفيق لك

[@randaranda1841]

شكرا لك ❤​@@WildheartKitchen