Usuba
Chicken and Vegetable Enchiladas with Cheese
A Mexican dish made with tortillas and chicken, baked with grilled vegetables, tomato sauce, and cream cheese. You can use any ready-made chicken — grilled, boiled, or smoked.
- Total
- 30 min
- Standard serving
- 651.1 g
Ingredients
Total 14- Zucchini
50 g≈ 1/4 pcs - Red bell pepper
37.5 g≈ 1/4 pcs - Orange bell pepper
37.5 g≈ 1/4 pcs - Fresh yellow pepper
37.5 g≈ 1/4 pcs - Red onion
75 g≈ 2.5 slice - Olive oil
11.25 ml≈ 2 tsp - Mexican spice mix
2.25 g≈ 3/4 tsp - Garlic
0.75 g≈ 1/4 clove - Tortillas
100 g≈ 2 pcs - Grilled Chicken
87.5 g - Tomatoes in their own juice
140 g≈ 1/2 cup - Gruyère cheese
18.75 g≈ 3/4 slice - Crème fraîche
51.5 g≈ 3.5 tbsp - Chili pepper
2.5 g≈ 1/4 pcs
Instructions
- 1
Step 1
Preheat the oven to 180 °C.
- 2
Step 2
Cut zucchini into thin strips, peppers into strips, and red onion into small wedges. Mix the vegetables in a bowl with 2 tablespoons of olive oil, salt, and pepper.
Heat the grill and fry the vegetables in batches until soft and lightly golden brown.
- 3
Step 3
Heat the remaining olive oil in a sauté pan over medium heat. Add the finely chopped onion and fry for 3–4 minutes until soft.
Add Mexican spice blend and minced garlic, fry for another 1–2 minutes.
Pour the tomatoes in their own juice, bring to a boil and simmer for 5 minutes until the sauce thickens slightly.
- 4
Step 4
Lay out the tortillas on a work surface. Pour a little tomato sauce into the center of each one, then arrange the fried vegetables and sliced chicken.
Pour a small amount of sauce on each tortilla and roll it into a tube.
Lay out the enchiladas in a greased baking dish in a single layer. Pour the remaining sauce and crème fraîche over them, sprinkle with grated Gruyère cheese and finely chopped chili pepper.
- 5
Step 5
Bake for 20–25 minutes until golden brown. Serve hot.
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