Filled tortilla rolls baked under a spicy chili sauce and melted cheese. The tortillas are briefly tossed in oil before rolling, which makes them pliable and protects them from getting soggy. A casserole that can be prepared well in advance and always impresses when served.
Why this works
A corn tortilla is a porous disc of starch and absorbs sauce like blotting paper. The brief toss in hot oil lays a wafer-thin film of fat into exactly these pores. Fat and water do not mix, so the sauce can no longer get in. At the same time, the heat makes the starch pliable so that the tortilla can be rolled instead of breaking.
Step-by-step instructions
- 1
Cook the chili sauce
Heat the oil in a pot and stir in the flour, chili powder, cumin, and oregano. Toast the mixture for one minute over medium heat until fragrant and darker in color. Then pour in the broth and tomato passata while stirring constantly, and let the sauce simmer for ten minutes until it is thick. Finally, stir in the vinegar.
- 2
Mix the filling
Mix the shredded chicken with the onion, black beans, corn, and 200 g of cheese. Add four tablespoons of the chili sauce and mix everything together. The sauce in the filling is important, otherwise the roll will be dry on the inside while swimming in sauce on the outside.
- 3
Make the tortillas pliable
Heat a little oil in a small pan and toss each corn tortilla in it for five seconds per side. It should not brown, but only become soft and pliable. This film of oil is also a barrier that prevents the tortilla from turning to mush in the oven.
- 4
Roll and layer
Spread some sauce on the bottom of a baking dish. Fill each tortilla with two tablespoons of the mixture, roll it up tightly, and place it seam side down in the dish. When all the rolls are lying close together, pour the remaining sauce evenly over them and sprinkle the cheese on top.
- 5
Bake
Bake the enchiladas at 190 °C top and bottom heat for 25 to 30 minutes until the cheese is melted and the sauce is bubbling at the edges. Let them rest for five minutes, then they can be lifted out cleanly. Serve with sour cream and fresh cilantro.
Our best tips
- Be sure to briefly toss the tortillas in oil. Without this step, they will dissolve in the oven.
- Place them seam side down in the dish, then the rolls will stay closed.
- Enchiladas can be completely prepared and refrigerated unbaked for a day, then baked for 10 minutes longer.
Tasty variations
Enchiladas Verdes
Instead of red chili sauce, use a green sauce made from tomatillos, jalapeño, and cilantro.
Vegetarian
Replace the chicken with fried zucchini, bell peppers, and extra beans.
Nutrition facts
| Calories | 1305 kcal |
|---|---|
| Protein | 86 g |
| Carbohydrates | 105 g |
| – of which sugar | 11 g |
| Fat | 59 g |
| Fiber | 13 g |
Where the 1,305 kcal come from
per serving
Calculated from the ingredients – how we do it
We add up reference values for every ingredient and divide by the number of servings. These assumptions are baked in:
- Reference values per 100 g – for the raw ingredient, exactly as listed.
- Tinned goods count at drained weight, bone-in meat at purchase weight: you eat about 70 per cent of a chicken thigh and leave the rest.
- Water evaporates as you cook. The energy stays in the pot, the weight does not – so the figure is per serving, not per 100 g of finished dish.
- Anything listed without a quantity – “salt and pepper” – is not counted.
A guide value, not a lab measurement: no two onions weigh the same, and fat content varies from pack to pack.
Frequently asked questions
Wheat or corn tortillas?
Corn tortillas are classic, they give the authentic flavor. Wheat tortillas become softer and fall apart less, but are less typical.
Why does everything get mushy?
Either the tortillas were not tossed in oil or there was too much sauce in the dish. The bottom only needs a thin layer.
Can I freeze enchiladas?
Yes, unbaked and well covered for up to three months. Bake directly from frozen at 180 °C for about 50 minutes.
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