Preheat your oven 350 degrees F/ 180 degree C for 10 minutes before baking.
To cook chicken:
To a pan, heat up olive oil, In goes all the spices. Stir fry for few seconds
Add diced chicken pieces
Cook for few minutes till the chicken is well cooked. Collect them in a bowl. Bring down the chicken to room temperature and shred the chicken and set aside!
To veggie Filling:
To make a veggie filling, To the same pan, heat olive oil, add minced garlic
Add onion, stir cook for 1 minute.
Add chopped capsicum cook for another 1 minute.
In goes chilli powder, onion powder and salt.
Cook for a minute. Sprinkle salt and pepper powder.
Now, take your homemade enchilada sauce.
Let’s prepare the baking tray, Spread some spoonful enchilada of sauce on the baking tray and set aside.
Now, Take your Homemade flour tortillas
Spoon some enchilada sauce, Place the shredded chicken, Spoon some veggies
Sprinkle some cheese
Fold and place on the prepared baking tray
Pour over the enchilada sauce to the folded tortillas
Sprinkle some mozzarella cheese on top
I have sprinkled some Mexican seasoning on top. This is optional.
Now, bake them for 10 minutes in 350 degrees F / 180 Degrees C. Till the cheese is melted.
Tips to make the best creamy chicken enchiladas:
Cover the baking tray while you bake the enchiladas. This way the moisture is retained and your enchiladas are well cooked. If the moisture evaporates, the tortillas become dry and flaky.
Bake until the top layer cheese melts and bubbles in the corners. The top cheese layer turns a lovely golden brown when the enchiladas are well baked.
If you want a variety of flavours in your enchiladas, the secret lies in the cheese! You can use a combination of different cheese – cheddar, mozzarella, jack, queso, etc., as per your preference. The cheese gives you a rich creamy texture and who can stop staring at strands of cheese when you serve the cheesy enchiladas?
If you like veggies with your enchiladas, you can add black beans and jalapenos or any other veggie of your choice.