Healthier chicken enchiladas

Recipe from: 29 October 2010

Ingredients 11
Servings 4
Time 10 mins


  • 800
    chicken fillets (I finely chopped mine but you could also use chicken mince)
  • 1
    large white onion, finely chopped
  • 3
    garlic, crushed
  • 2
    ground coriander
  • 1
    ground cumin
  • 1
  • 1/2
    each nutmeg and ground cloves
  • Salt & pepper to taste
  • 8
    flour tortillas (you could also use wholegrain)
  • 3
    bechamel/cheese sauce
  • 70-100
    grated mozzarella


25 mins
Pre-heat the oven to 180°c.
In a large saucepan, saute the onion and garlic until soft and translucent.
Add the chicken and spices and saute until golden and cooked through.
Season to taste.  Add 1 cup of the bechamel and set aside.
Wrap the tortillas in foil and heat in the oven for 5-10 minutes.
Spoon half of the left over bechamel on the base of a oven proof dish.
Place 2-3tbsn of the chicken mixture on a warmed tortilla and roll. Don’t use too much of the mixture as you want to be able to roll it quite easily.
Place seam side down into the oven proof dish and cover with the rest of the bechamel. Sprinkle with the mozzarella and place in the oven.
Bake for 10-15 minutes until the cheese is bubbling and golden.
Remove and allow to rest for 5-10 minutes.

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Read more on: poultry  |  bake  |  sauté

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