Chicken enchiladas

A dish that is simple to make, easy to enjoy, and difficult to forget!


Difficulty: Easy

Time: 30 min. preparation time, 10 min. baking time

Nutrition: Calories ca 1184 / Protein 51g / Carbohydr. 121g / Fat 55g

Ingredients (4 servings)

0.5 clovegarlic
1chili pepper
1bell pepper (red)
1bell pepper (yellow)
300 gchicken breast
1 bunchcilantro
150 gEmmentaler (divided)
400 gcrème fraîche
200 gcorn
vegetable oil for frying


frying pan, baking dish, oven, large bowl, cooking spoon, cutting board, knife

Wine Tip

Chenin Blanc
Chenin Blanc is a young, fruity, and unoaked white wine with enough body to stand up to the creaminess of the dish.

Step 1

Chicken enchiladas

Preheat the oven to 160°C/325°F. Finely dice garlic, onion, and chili pepper. Cut bell peppers into bite-sized pieces.

oven, cutting board, knife

0.5 clove garlic / 1 onion / 1 chili pepper / 1 bell pepper (red) / 1 bell pepper (yellow)

Step 2

Chicken enchiladas

Cut chicken into bite-sized pieces.

300 g chicken breast

Step 3

Chicken enchiladas

In a frying pan, sauté chicken in some vegetable oil over medium-high heat for approx. 7 – 10 min. until browned. Season with salt and pepper. Set aside and allow to cool.

frying pan, cooking spoon

salt / pepper / vegetable oil for frying

Step 4

Chicken enchiladas

Pick cilantro leaves off stems and roughly chop. Then, in a large bowl, mix together half of cheese, crème fraîche, and cilantro. Season with paprika, salt, and pepper to taste.

large bowl, cutting board, knife

1 bunch cilantro / 75 g Emmentaler / 400 g crème fraîche / paprika / salt / pepper

Step 5

Chicken enchiladas

In a frying pan, sauté onion, garlic, peppers, and corn in some vegetable oil over medium heat for approx. 5 – 7 min. until onions are translucent and garlic is lightly browned. Season with salt and pepper.

frying pan, cooking spoon

200 g corn / vegetable oil for frying / salt / pepper

Step 6

Chicken enchiladas

Add sautéed vegetables and chicken to crème fraîche and cheese mixture. Stir well to combine.

large bowl, cooking spoon

Step 7

Chicken enchiladas

Place some of the filling into a tortilla and roll tightly. Arrange enchiladas in a baking dish, top with the rest of the cheese, and bake in the oven at 160°C/325°F for approx. 8 – 10 min. until cheese is melted. Enjoy right away!

baking dish, oven

12 tortillas / 75 g Emmentaler