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Mexican Fiesta: Baked Chicken Enchilada Bites with home-made Tortillas and Sauce!

Apr-02-2018
Mallika Chaudhary
60 minutes
Prep Time
60 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

ABOUT Mexican Fiesta: Baked Chicken Enchilada Bites with home-made Tortillas and Sauce! RECIPE

Are you ready for some spicy Mexican yummyness amigos??? Mexican cuisine is such a fantastic one. What’s not to like? The veggies, the sauces, the breads….I would take a plateful of tacos and fajitas from a cart in the park, over a three course meal at a fine-dining restaurant any living day. Enchiladas are everyone’s particular favorite! Baked tortillas full of crunchy veggies and yummy sauces! You can stuff it with whatever you have lying n your refrigerator and it is so easy to put together and serve. Try these delicious chicken enchilada bites smothered with tangy home-made sauce and oodles of cheese. I am sure that it will quickly transform in your family's favourite snack. Enjoy!

Recipe Tags

  • Non-veg
  • Medium
  • Everyday
  • Mexican
  • Baking
  • Snacks

Ingredients Serving: 3

  1. for the tortillas-
  2. 1/2 cup all purpose flour
  3. 1/2 cup wheat flour
  4. 1/2 tsp Salt
  5. 1.5 tbsn Olive oil
  6. For the Sauce:
  7. 1 tin of chopped tomatoes or 5-6 fresh tomatoes
  8. 1 clove garlic, chopped
  9. 1 bayleaf
  10. 1 small onion, chopped
  11. 1 tbsn cornflour
  12. 1.5 cups vegetable stock
  13. 1 tsp fajita seasoning
  14. 1 tsp cumin powder
  15. 1 tsp red chilly powder
  16. ½ tsp garlic powder
  17. 1 teaspoon sugar
  18. 1/4 teaspoon ground black pepper
  19. 3 Tbsn Olive Oil
  20. Salt to taste
  21. For the Chicken Filling:
  22. 1 boneless chicken breast, diced
  23. 1 clove of garlic, chopped
  24. ½ jalapeno, chopped
  25. 1 small onion, sliced
  26. ½ green bell pepper, sliced
  27. Some cooked red kidney beans or a small can of black beans
  28. 1 tsp red chilly powder
  29. 1 tsp dried fajita seasoning
  30. A dash of soya sauce
  31. 2 tbsn olive oil
  32. Salt and pepper to taste
  33. Also needed:
  34. 1 cup grated mozzarella plus cheddar cheese
  35. Some fresh cilantro, chopped

Instructions

  1. Let us make the tortilla dough first. In a bowl, mix all the ingredients and knead a dough of medium-soft consistency. Cover with a damp cloth and let it rest.
  2. In the meanwhile, make your tangy tomato sauce. In a saucepan, heat your oil.
  3. Once hot, add the bay-leaf, chopped garlic and onions, Fry until the onion turns pink and translucent.
  4. Add the full can of tomatoes. Cover and cook till they get well done.
  5. Add the vegetable stock as well as all the seasonings. Let simmer on low heat for around 10 minutes.
  6. Prepare your cornflour mixture to thicken up the sauce. Combine the cornflour with ¼ cup of water in a cup and mix well. Add this slurry little by little to the sauce while stirring the latter continuously. Let the sauce simmer for 2-3 mins
  7. You will see that your sauce has thickened up beautifully. Switch off the flame and let your sauce cool. Pour your cooled sauce through a sieve to get rid of all the solid elements.
  8. The delicious and rich enchiladas sauce is ready!!
  9. Next, prepare the chicken filling! In a seperate pan, heat some oil.
  10. Add the chopped garlic and jalapeno. Fry for a few seconds.
  11. Add the sliced onions and bell pepper. Saute uncovered for around a minute, so that they are still crunchy.
  12. Add the diced chicken, along with fajita seasoning, salt and pepper. Cook till chicken is completely cooked through.
  13. Add the red chilly powder and a dash of soya sauce. Fry for around 1 minute, before switching off the flame. Set aside the filling till it gets cooled down completely.
  14. Finally make your tortillas. Smoothen your dough and divide into small, round balls.
  15. With a rolling-pin, roll the dough balls into thin circles like chapattis.
  16. Heat a skillet on medium-high.
  17. Place your tortilla onto the hot skillet. Cook till done on both sides by flipping once in between. You can also smear some oil on both sides while cooking, for crisper and golden tortillas.
  18. Prepare all your tortillas this way!
  19. Let us assemble the enchiladas now! Pre-heat your oven at 180 degrees C.
  20. Lay out a tortilla, and smear two tablespoons of sauce over the surface of the tortilla.
  21. Take a spoonful of the chicken mixture and arrange it in a straight vertical line along the tortilla.
  22. Add beans on the top of the chicken mixture.
  23. Finally, sprinkle the cheese generously on top.
  24. Roll up tortilla and place in a greased baking dish. Repeat this method with all the remaining tortillas.
  25. Assemble the tortillas snugly side by side in a greased baking dish and pour around 2 tablespoons of enchilada sauce more per tortilla, on the top of them.
  26. Top with the remaining shredded cheese.
  27. Cover with a foil and bake for 20 minutes and last 5-6 minutes uncovered or till the cheese gets browned.
  28. Cut each enchilada in three parts to get bite-sized pieces or simply let them be as they are.
  29. Garnish with cilantro and serve hot with sour cream or mayo. Enjoy!

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