Spanish Enchiladas

Ingredients

While the Mexican enchiladas typically use corn tortillas and are spiced with chili peppers, the Spanish version incorporates wheat tortillas and a milder flavor profile. The Spanish enchiladas also feature a tomato-based sauce with a touch of paprika for a smoky undertone. Additionally, Spanish enchiladas often include meat fillings like chicken or beef, rather than the traditional cheese or bean fillings found in Mexican cuisine. We alse have the original recipe for Enchiladas, so you can check it out.

• 8 wheat tortillas 8 wheat tortillas
• 500g (1.1 lb) cooked chicken, shredded 500g (1.1 lb) cooked chicken, shredded
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• 200g (7 oz) grated Manchego cheese 200g (7 oz) grated Manchego cheese
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 22g (Saturated Fat: 10g)
• Carbohydrates: 28g (Sugars: 6g)
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, heat some olive oil over medium heat. Add the chopped onion, minced garlic, and diced red bell pepper. Sauté until the vegetables are softened.
3. 3.
   Add the shredded chicken to the skillet and mix well with the vegetables.
4. 4.
   Stir in the diced tomatoes, paprika, ground cumin, dried oregano, salt, and pepper. Cook for 5 minutes, allowing the flavors to meld together.
5. 5.
   Take a wheat tortilla and spoon a generous amount of the chicken mixture onto the center. Roll it up tightly and place it seam-side down in a baking dish. Repeat with the remaining tortillas and filling.
6. 6.
   Pour any remaining sauce from the skillet over the enchiladas and sprinkle the grated Manchego cheese on top.
7. 7.
   Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
8. 8.
   Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Wheat tortillas — If you prefer a gluten-free option, you can substitute the wheat tortillas with corn tortillas.
• Manchego cheese — If you can't find Manchego cheese, you can use any other mild melting cheese like Monterey Jack or Cheddar.

Tips & Tricks

• To add a smoky flavor to the dish, you can sprinkle some smoked paprika on top of the enchiladas before baking.
• If you prefer a spicier version, you can add a pinch of cayenne pepper or a chopped chili pepper to the filling.
• Serve the enchiladas with a dollop of sour cream or a side of Spanish rice for a complete meal.

Serving advice

Serve the Spanish Enchiladas hot, straight from the oven. Garnish with fresh cilantro for a pop of color and freshness.

Presentation advice

Arrange the enchiladas on a platter, placing them seam-side down to showcase the melted cheese on top. Drizzle some extra tomato sauce over the enchiladas for an appetizing presentation.