Enchilada with Chicken Breast

by Editorial Staff

One of the varieties of this dish involves minced meat instead of filled chicken. You can also add canned corn and tomatoes to the filling to taste. But the main thing in the taste is the sharpness that the chili pepper gives. Depending on your preference, the enchilada can be made more or less spicy.

Summary

Cook Time	30 minutes
Total Time	30 minutes
Course	Main Dish
Servings (Default: 4)

Ingredients

Instructions

Finely chop the boiled chicken breast. Wash and dry the pepper. Remove the seeds from it and cut them into small pieces. Grate the cheese on a coarse grater and mix the filling. Add chili on the tip of a knife and some salt. Place the fillings on the rim of the tortilla. Fold the tortilla into an envelope, wrapping the filling in it. Fold the tortillas into a baking paper form.
Melt the butter in a saucepan. Once it has melted, add flour to it and fry a little. Then pour in the milk gradually. Stir the sauce constantly so that no lumps form in it. The sauce should thicken a little. Then it needs to be poured over the tortillas.
Preheat the oven to 200 degrees. Sprinkle tortillas with sauce with grated cheese and send to the oven. Carve out the dish for 15-20 minutes. Serve hot or chilled.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.