Chicken enchiladas - Le Coup de Grâce

Chicken enchiladas

Preparation :35 min Cooking :30 min
Difficulty :easy
Servings :4

I love Mexican food! The spices are present and the dishes always original. This is the case with these chicken enchiladas. The homemade sauce will wrap everything perfectly and let’s not talk about the cheese … Ohh lalala, long live the cheese!


  • 1 small yellow onion, finely chopped
  • 2 garlic cloves, finely chopped
  • Olive oil
  • 1 red bell pepper, cut into small cubes
  • 700 g chicken breasts diced
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1 cup canned black beans, rinsed and drained
  • 8 small wheat tortillas
  • 2 cups grated sharp marbled cheddar cheese
  • Sour cream
  • Salsa
  • Sliced ​​green onions

Ingredients for the sauce

  • 2 tablespoons all-purpose flour
  • 1 1/2 teaspoon chili powder
  • 1 1/2 teaspoon smoked paprika
  • 1 1/2 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • A pinch of cinnamon
  • 1/2 small yellow onion, finely chopped
  • 2 garlic cloves, finely chopped
  • Olive oil
  • 2 tablespoons tomato paste
  • 2 cups chicken broth
  • Salt and pepper from the mill


  • Preheat oven to 375°F.
  • In a skillet over medium heat, add onion and garlic cloves followed by a drizzle of olive oil. Cook for 3 to 4 minutes, stirring, to soften.
  • Increase over medium-high heat then add bell pepper, chicken and spices. Season with salt and pepper and pour a thin stream of olive oil. Cook for 4 to 5 minutes, stirring, until chicken is cooked.
  • Add the beans and mix. Cook 1 minute and remove from heat. Set aside.
  • Prepare the sauce ! In a bowl, add the flour and spices then season with salt and pepper. Mix and reserve.
  • In a small saucepan over medium heat, add the onion and garlic followed by a drizzle of olive oil. Cook for 3 to 4 minutes, stirring.
  • Add the mixture of flour and spices followed by a dash of olive oil, just enough to moisten the flour mixture. Cook by mixing for 1 minute.
  • Add the tomato paste and chicken broth and cook for 1 to 2 minutes, stirring with a whisk, until the sauce thickens. Remove from heat and set aside.
  • In a large rectangle baking dish, pour a ladle of sauce and spread in the bottom. Spread the chicken mixture in the tortillas and pour a little sauce on the chicken. Roll and place in the baking dish. Pour remaining sauce over enchiladas and bury with cheese.
  • Place in the oven and cook for 10 minutes. Put at BROIL and cook for 2 to 3 minutes or until cheese is golden! Serve with sour cream and salsa and garnish with green onions.
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Our wine stewards suggest


I LOVE the mondeuse from Savoie! A variety that has peppery notes with a soft texture. The type of wine we drink while watching the game, with enchiladas!


Try this surprising pepper amber ale to give your meal a little kick. Despite the taste of butterscotch and pepper, it won’t be too strong. Peppers help the body to produce endorphin, so you will feel better with each bite! It’s science!

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