Creamy chicken enchiladas

Creamy chicken enchiladas

Newsletter_-_Apr16-EnchiladasFor a long time I really missed finding even passable Mexican food here; until four or five years ago it was like living in the desert. Ok, there were a few oases such as Arriba and Iguana but mostly Mexican food was as common as a good hamburger or proper Chinese food. Luckily we’ve come a long way in five years (still waiting on better Chinese food though … ). Today not only can you find better Mexican or Tex-Mex food you can also find most of the ingredients for making your own at home. Most of the international markets (Spar, Lidl, Aldi, Auchan, etc) all carry some ethnic food, and the Fővám tér “Chinese market” carries spices and all the other items you need.

While I love spicy food, the rest of the family scoffs at anything registering on the Scoville scale. Instead of my take on the traditional enchilada with lots of chili powder and extra jalapeno slices, I whipped up a batch of equally tasty, but not spicy, creamy chicken enchiladas that were a hit with my three-year-old and wife. All of this took less than one hour of prep and cook time.


  • 1 rotisserie chicken, remove meat, shred, discard skin and bones.
  • 45 g butter
  • 40 g flour
  • ½ can of sweet corn
  • 1 finely chopped onion (use red onions if available)
  • ½ red bell pepper diced
  • 250 g Greek yogurt or sour cream
  • 250 g shredded cheddar cheese
  • 300 ml Chicken broth
  • 400 ml milk
  • 1 big pinch of cinnamon


  • 1 can of black beans
  • 5-10 g ancho or chili powder (not cayenne) added to your level of heat     
  • Pickled jalapeno slices.
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  • Preheat oven to 180C
  • Melt butter in large skillet over med-low heat. Sauté onions until soft and translucent. Whisk in flour to make into a paste. When it has slightly browned start incorporating in the milk, whisking in the flour-onion mixture, then the broth, increasing the heat. When it has thickened turn off the heat, stir in half the shredded cheese until melted. Finally whisk in the yogurt or sour cream. Salt to taste but if the chicken is already salty enough, like most cooked chicken here, you should omit. If you want to add some spice, now is when you should add your ground pepper spices.
  • Take quarter of the sauce and spread on the bottom of large casserole dish.
  • In a large mixing bowl place shredded chicken, corn, chopped bell pepper, black beans and mix. Stir in about quarter of the sauce; enough to bind it together but not too loose.
  • In the flour, or corn, tortilla place a couple of spoonfuls in the top of the wrap. Tightly roll and place in the casserole dish with seam tucked pointing down on the side. Repeat until all mix is gone or you are out of space in your dish. Cover all the rolled tortillas with the remaining sauce and then sprinkle with half of the remaining shredded cheese.
  • Bake at 190C for 30-40 minutes or until bubbly (mine was slightly overcooked but I used a higher temperature. They still tasted great.)
  • Top with remaining cheese, sour cream and jalapeno slices if you like a bit of heat.

Jó étvágyat!


Did you know?

  • May 5th is National Enchilada Day. (I did not know this before writing this recipe)
  • May 5th, or Cinco de Mayo,  is celebrated, mostly outside of Mexico, for Mexico defeat of the French at the battle of Battle of Puebla. It is not Mexico’s Independence Day which is September 16.
  • The enchilada is one of the dishes mentioned in Mexico’s first cookbook in 1831.
  • There is evidence to suggest that enchiladas come from the Mayans.
  • Tortillas, made from flattened corn bread were originally called tlaxcalli, however it was the Spanish conquistadors that named it the tortilla
  • The term “enchilada” simply means ” dipped in chili”.
  • Black beans are naturally low in sodium and contain potassium, calcium, and magnesium, all of which have been found to decrease blood pressure naturally.