Brazilian Enchiladas


Brazilian Enchiladas

Tropical Enchiladas: A Brazilian Twist on a Mexican Classic

In the vibrant world of Brazilian cuisine, we bring you a delightful adaptation of the classic Mexican dish, enchiladas. Bursting with tropical flavors, Brazilian Enchiladas are a fusion of spicy, savory, and sweet elements that will transport your taste buds to the sunny beaches of Brazil. Get ready to experience a delightful blend of cultures in this mouthwatering dish.

Jan Dec

30 minutes

20 minutes

50 minutes

4 servings


Gluten-free, Dairy-free (if using dairy-free cheese), Nut-free, Soy-free, Pescatarian (if using fish instead of chicken)

Wheat (in flour tortillas), Dairy (in cheese)

Vegan, Vegetarian (if using chicken), Paleo, Keto, Low-carb


While the Mexican enchiladas traditionally use corn tortillas and are filled with ingredients like beans, cheese, and meat, the Brazilian adaptation takes a unique approach. Brazilian Enchiladas incorporate tropical ingredients such as plantains, coconut milk, and Brazilian spices to infuse the dish with a distinct Brazilian flair. The flavors are bolder, spicier, and sweeter, reflecting the vibrant culinary traditions of Brazil. We alse have the original recipe for Enchiladas, so you can check it out.


  • Calories: 450 kcal / 1880 KJ
  • Fat: 18g (Saturated Fat: 10g)
  • Carbohydrates: 55g (Sugars: 15g)
  • Protein: 20g
  • Fiber: 5g
  • Salt: 1.5g


  1. 1.
    Preheat the oven to 180°C (350°F).
  2. 2.
    In a skillet, heat some oil over medium heat. Add the sliced plantains and cook until golden brown on both sides. Remove from the skillet and set aside.
  3. 3.
    In the same skillet, combine the coconut milk and Brazilian spice blend. Bring to a simmer and cook for 5 minutes.
  4. 4.
    Dip each flour tortilla into the coconut milk mixture to soften it. Place a few slices of cooked plantains, shredded chicken, and mozzarella cheese in the center of each tortilla. Roll it up and place it seam-side down in a baking dish.
  5. 5.
    In a separate bowl, mix together the tomato sauce and chicken broth. Pour the sauce over the enchiladas in the baking dish.
  6. 6.
    Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
  7. 7.
    Garnish with fresh cilantro and serve with lime wedges.

Treat your ingredients with care...

  • Plantains — Choose ripe plantains with yellow skin and black spots for a sweeter flavor.
  • Brazilian spice blend — You can find pre-made Brazilian spice blends in specialty stores or make your own by combining equal parts paprika, cumin, coriander, and chili powder.

Tips & Tricks

  • If you prefer a spicier enchilada, add some chopped jalapenos or Brazilian hot sauce to the filling.
  • For a vegetarian version, substitute the chicken with sautéed vegetables like bell peppers, onions, and zucchini.
  • Serve the enchiladas with a side of Brazilian rice and black beans for a complete meal.
  • If you can't find flour tortillas, you can use corn tortillas as a substitute.
  • Feel free to customize the filling by adding ingredients like cooked shrimp or shredded beef.

Serving advice

Serve the Brazilian Enchiladas hot, garnished with fresh cilantro and lime wedges. Accompany them with a side of Brazilian rice and black beans for a satisfying and authentic Brazilian meal.

Presentation advice

Arrange the enchiladas on a platter, drizzle some extra tomato sauce on top, and sprinkle with chopped cilantro for an appetizing presentation. Serve with lime wedges on the side for an added touch of freshness.