Chicken enchiladas recipe is here to tempt you with every bite. Juicy, mild spiced shredded chicken filled in crispy tortilla, served with tangy enchiladas sauce and cheese is a dish packed with all flavors. Give this chicken enchiladas recipe a try and share your feedback with us.

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Ingredients for chicken:
Chicken boneless 1/2 kg
Water as required
Salt to taste
Black pepper corns 5-6
Ginger garlic paste 1/2 tbsp
Onion 1/4 piece (small onion)
Ingredients for filling:
Oil 2 tbsp
Onion (chopped) 1/4 cup
Garlic (chopped) 1 tbsp
Salt to taste
Boiled Chicken 1/2 kg
Red chili flakes 1 tbsp
Lemon juice 1 ½ tbsp
Tabasco sauce 1/2 tbsp
Hot sauce 1/2 tbsp
Capsicum (sliced) 1/2 cup
Onion (sliced) 1/2 cup
Ingredients for enchilada sauce:
Olive oil 2 tbsp
Flour 2 tbsp
Chili powder 1 ½ tbsp
Garlic powder 1/2 tbsp
Cumin powder 1/2 tsp
Oregano (dried) 1/2 tsp
Chicken stock 2 cups
Tomato paste 2 tbsp
Vinegar 1 tsp
Salt to taste
Assembling:
Tortillas as required
Enchilada sauce as required
Chicken filling as required
Sour cream as required
Black olives as required
Green chilies (sliced) as required
Tomatoes as (chopped) required
Coriander for garnish
Cheddar cheese as required
Mozzarella cheese as required
Black pepper for sprinkle

Directions:
In a pot simmer water; add salt, black pepper, ginger garlic paste, onion and chicken. Boil until chicken is fully done. Remove chicken and set aside stock for later use.
In a pan heat oil, sauté garlic for a minute and then fry onion in it for 2 to 3 minutes. Add boiled chicken and shred it roughly.
Now add salt, red chili flakes, tabasco sauce, hot sauce, lemon juice and mix well. Lastly add onion, capsicum and cook for two minutes. Set aside.
In another pan heat oil, add flour and cook for a minute. Then add chili powder, garlic powder, cumin, oregano and mix it well.
Gradually add chicken stock and stir continuously. Cook until your sauce is thick. Lastly add tomato paste, vinegar and cook for 15 to 20 minutes or until you reach your desired consistency. Then add salt and mix. Your enchilada sauce is ready.
Take tortilla, spread enchilada sauce and put prepared chicken on top. Roll it and set aside.
Take baking dish, spread enchilada sauce on bottom of dish evenly and place prepared tortilla rolls on top covering the dish completely. Spread some more enchilada sauce on top and sprinkle cheddar and mozzarella cheese on it.
Bake in a preheated oven at 180 degrees for 15 to 20 minutes or until cheese melts.
Your tasty enchiladas are ready. Garnish it with olives, green chilies, tomatoes, coriander, black pepper and serve with sour cream.
Preparation time: 10 minutes
Cooking time: 1 hour 10 minutes
Serving: 4-5