Nouvelle Cuisine Enchiladas

Ingredients

While the essence of enchiladas remains intact, the Nouvelle Cuisine adaptation focuses on elevating the presentation and refining the flavors. The traditional corn tortillas are replaced with homemade crepes, and the filling is a delicate combination of gourmet ingredients. The sauce is lighter and more nuanced, allowing the flavors of the filling to shine through. We alse have the original recipe for Enchiladas, so you can check it out.

• 8 homemade crepes (120g flour, 2 eggs, 250ml milk) 8 homemade crepes (120g flour, 2 eggs, 250ml milk)
• 300g cooked chicken breast, shredded 300g cooked chicken breast, shredded
• 100g goat cheese, crumbled 100g goat cheese, crumbled
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• Salt and pepper to taste Salt and pepper to taste
• 200ml vegetable broth 200ml vegetable broth
• 200ml heavy cream 200ml heavy cream
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 25g, 12g
• Carbohydrates (total, sugars): 25g, 5g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a skillet, heat the olive oil over medium heat. Sauté the onion, garlic, and red bell pepper until softened.
3. 3.
   Add the shredded chicken, cumin, smoked paprika, salt, and pepper to the skillet. Cook for 2-3 minutes, stirring well to combine the flavors.
4. 4.
   In a separate saucepan, heat the vegetable broth and heavy cream over low heat. Simmer gently for 5 minutes.
5. 5.
   Spread a spoonful of the chicken mixture onto each crepe, then sprinkle with crumbled goat cheese. Roll up the crepes and place them seam-side down in a baking dish.
6. 6.
   Pour the creamy sauce over the enchiladas, ensuring they are fully covered.
7. 7.
   Bake in the preheated oven for 15-20 minutes, or until the sauce is bubbly and lightly golden.
8. 8.
   Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Crepes — Ensure the batter is smooth and thin for delicate crepes. Use a non-stick pan and cook them over medium heat until lightly golden.
• Goat cheese — Crumble the cheese just before using to preserve its creamy texture and tangy flavor.
• Bell pepper — For a more refined presentation, dice the bell pepper into small, uniform pieces.
• Cilantro — Use fresh cilantro leaves as a garnish to add a burst of freshness to the dish.

Tips & Tricks

• To add a touch of elegance, drizzle a balsamic reduction over the enchiladas before serving.
• Experiment with different fillings such as shrimp, mushrooms, or roasted vegetables for a vegetarian option.
• For a lighter version, substitute the heavy cream with Greek yogurt or coconut milk.
• Serve the enchiladas individually plated, garnished with microgreens for a visually stunning presentation.
• Accompany the dish with a side of fresh salsa or guacamole for an extra burst of flavor.

Serving advice

Serve the Nouvelle Cuisine Enchiladas as a main course, accompanied by a side salad or roasted vegetables. The individual plating adds a touch of sophistication to the dish, making it perfect for a dinner party or special occasion.

Presentation advice

Arrange the enchiladas on a rectangular plate, placing them diagonally for an artistic touch. Drizzle the creamy sauce around the enchiladas and garnish with fresh cilantro leaves. Add a sprinkle of smoked paprika for a pop of color and serve with a side of vibrant salsa.