Chicken enchiladas is one of easy dinners to make straight ahead. If you wonder what to make for dinner, look no further. This is one of the best chicken recipes to serve!
Course: Main Course
Keyword: easy, spicy chicken
Author: Cooking Journey
1tspground coriander seeds
1tbsppickled jalapeno pepperminced
190gtomatoes in juice/6.7 oz
1/2cupparsley or cilantrofor serving
Bring water with salt to boil, add chicken breasts and bay leaves. Reduce the heat, cover with a lid and cook 15 minutes. Remove from heat and let it steam 6 minutes more.
While chicken is steaming, start making enchilada sauce. Heat oil in a saucepan. Add minced garlic, cook 1 minute, stirring. Then add cornflour and all spices. Cook, stirring for 1 minute until aromatic.
Whisk in 3 soup ladles of chicken broth and tomatoes with juice. Crush tomatoes with wooden spoon and bring the sauce to a boil.
Simmer enchilada sauce, stirring occasionally, until sauce has thickened slightly, about 7 to 10 minutes. Taste and season with more salt and pepper, if needed.
Preheat oven to 400 F / 205 C.
Transfer cooked chicken to a bowl and shred with two forks. Add 1 cup of enchilada sauce and 3/4 of parsley (cilantro). Combine.
Add a ladle of enchilada sauce to the bottom of baking dish.
Brush every tortilla with 1 tsp of yogurt on one side and bake about 1 minute (each tortilla separately).
Fill each tortilla with 2 tbs of chicken mixture. Roll enchiladas tightly.
Arrange enchiladas side by side in baking dish with seam side down, Bake chicken enchiladas 10 minutes.
Cover with remaining sauce, and top with grated cheese. Bake 10 minutes more.
Let chicken enchiladas cool 5 minutes before serving. Add more parsley and yogurt on top, if you wish.
*I used wheat tortillas, approx. 8 inch / 20 cm in diameter. *This recipe makes one 7 x 10 inch / 18 x 25 cm baking dish.