Those brackets are not decoration — they are Foodakl's own read of this photograph, drawn where the app found each part of the plate.
Chicken enchiladas
Also known as enchiladas de pollo · chicken enchilada · enchiladas verdes con pollo · enchilladas
Tortillas rolled around chicken, sauced red and baked under melted cheese, crema zigzagged over. Soft, saucy fork food.
Typical serving
640 kcal
usually 500–810 kcal
 Protein | 30 g |
|---|---|
 Carbs | 63 g |
 Fat | 30 g |
Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.
Before you start
- an oven, and a dish the rolls fit into snugly
Ingredients
Serves 2 · dimmer marks are storecupboard
- 6corn tortillas
- 250gchicken thighs, boneless
- 100gqueso fresco or mozzarella
- 1 tintinned tomatoes
- 1 tbspchipotle paste
- 1onion
- 3garlic cloves
- 1 tbspoil
- 2 tbspsoured cream
- 2 tspcumin and oregano
- 1 handfulcoriander
Method
7 steps
simmer · 25m walk awayChicken covered with water with half the onion and a clove of garlic, brought up and left at a tremble until it pulls apart easily and there is no pink at the centre. Keep the broth.
fry · 7mThe rest of the onion and garlic in the oil, then the cumin and oregano for a minute until they smell toasted rather than dusty.
- simmer · 15m
Tomatoes, chipotle and a ladle of the chicken broth in, cooked down until the sauce is thick enough to coat the back of a spoon and no longer tastes raw.
chop · 6mChicken shredded with two forks and turned through a few spoonfuls of the sauce so it is not dry.
- fry · 6m
Each tortilla given twenty seconds a side in a little hot oil or on a dry pan until it is soft and pliable but no longer raw. Skip this and they disintegrate under the sauce.
fold · 8mFilled, rolled, and packed seam down in the dish, then the rest of the sauce poured over and the cheese scattered on top.
roast · 20m walk awayAt 190°C until bubbling and browning at the edges. Soured cream and coriander at the table, not before.
Worth knowing
Enchilada just means “chillied” — the tortilla is dragged through the sauce before rolling, which is the step that names the dish.
More from the Latin American kitchen
Closest in calories
Browse macros for every Latin American dish Foodakl can log: Mexican · Central American · Brazilian · Andean · Caribbean
Eaten it? Don't type it.
Point the camera at the plate. Foodakl names what's on it, counts what matters, and keeps the record — no database, no dropdowns. Your photo is read, never kept by us.