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Le Chaudron recipe
Enchiladas au poulet
Baked chicken enchiladas
⏱ 45 minServes 4Easy520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
12soft corn tortillas
600 g (21 oz)cooked chicken breast, shredded
400 g (14 oz)enchilada sauce
300 g (11 oz)shredded Mexican-blend cheesecheddar and Monterey Jack
1yellow onion, chopped
2 clovesgarlic, crushed
1 canblack beans250 g / 9 oz drained
1bunch of fresh cilantro
- 12 soft corn tortillas
- 600 g (21 oz) cooked chicken breast, shredded
- 400 g (14 oz) enchilada sauce
- 300 g (11 oz) shredded Mexican-blend cheese cheddar and Monterey Jack
- 1 yellow onion, chopped
- 2 cloves garlic, crushed
- 1 can black beans 250 g / 9 oz drained
- 1 bunch of fresh cilantro
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Soften the onion and garlic in the skillet with a little olive oil for 5 minutes without browning.
- Add the chicken, cumin and half the black beans and mix.
- Stir in 100 ml (½ cup) of the sauce to moisten the filling.
- Warm the tortillas for 15 seconds per side in a dry skillet so they roll easily.
- Fill each tortilla with a good spoonful of filling, roll tightly and pack into the oiled baking dish.
- Cover all the tortillas with the remaining sauce.
- Sprinkle with the cheese and bake for 25 minutes at 180 °C (350 °F) until melted and bubbling.
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