Enchiladas with Chicken and Cheese

Recipe from Kate Logan
Enchiladas with Chicken and Cheese
Cooking time: 50 min
Servings 5
Enchiladas are especially good with a filling of chicken and cheese in a sauce made from physalis, also called the Mexican tomato. Indulge yourself and your loved ones in this delicacy and get ready to receive compliments about your amazing cooking skills!


  • Bulb onion
    5 pcs.
  • Physalis
    3,5 lbs.
  • Red chilli pepper
    to taste
  • Table salt
    to taste
  • Broth
    2,5 cups
  • Sugar
    5 tsp.
  • Grilled chicken
    1,5 lbs.
  • Mozzarella cheese
    20 oz.
  • Cilantro
    5 tbsp.
  • Olive oil
    15 tbsp.
  • Feta cheese
    20 oz.

Nutrition facts per serving

  • Calories

    677 kcal

  • Protein

    36 g

  • Fat

    12 g

  • Carbohydrates

    89 g


  • First of all, the chicken meat should be cut into thin strips or diced. Preheat the oven. Slice one-half of the onion into thin rings. Place the other half, the physalis and chili peppers on a foil-lined baking sheet and roast for 7-10 minutes. Turn the soft, lightly browned vegetables and broth into a puree with a blender. Add half a teaspoon each of salt and sugar.

  • Stack the tortillas, cover them with a damp paper towel, and heat in the microwave for 1 minute. Do not remove the paper towel from the tortillas so they do not cool and remain soft. 

  • Mix the chicken meat with Mozzarella and Feta cheese, but first, they have to be grated or chopped very accurately. Place this mixture on each tortilla. Add a few cilantro leaves and roll up the tortillas. Place the rolls in a greased dish. Grease the tortillas on the top and roast underneath in the oven for 3 minutes, until golden at 356 °F. Cover with the physalis sauce and sprinkle with some left cheese. Roast in the oven for 5 to 7 minutes more. Garnish with an onion ring and remaining cilantro. 


  • If you don't have a microwave, then fry the tortillas on two sides until soft, and cover with a towel.

Bon Appetit!

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