Chicken And Vegetable Enchiladas With African Spices (kedjenou Enchiladas)
These Chicken and Vegetable Enchiladas with African spices, also known as Kedjenou Enchiladas, are a fusion of Ivorian and Mexican cuisines. The flavorful combination of tender chicken, mixed vegetables, and aromatic African spices wrapped in tortillas and smothered in a rich tomato sauce will surely tantalize your taste buds.
Ingredients
- 2 cups shredded cooked chicken
- 1 cup mixed vegetables (bell peppers, carrots, and onions)
- 1 teaspoon ground coriander
- 1 teaspoon ground ginger
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground cloves
- 8 small flour tortillas
- 1 cup tomato sauce
- 1 cup chicken broth
- 1/2 cup chopped fresh cilantro
- 1 cup shredded cheese
Instructions
- In a large bowl, mix the shredded chicken, mixed vegetables, ground coriander, ground ginger, cayenne pepper, and ground cloves.
- Divide the chicken and vegetable mixture evenly among the tortillas, roll them up, and place them seam-side down in a greased baking dish.
- In a saucepan, combine the tomato sauce and chicken broth. Bring to a simmer and pour the sauce over the enchiladas.
- Sprinkle the shredded cheese on top and bake in a preheated oven at 375°F for 20-25 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped cilantro before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 30g
- Fat
- 15g
Supplies
Baking dish Saucepan Mixing bowl
Tools
Oven Cutting board Knife Spatula
Serving suggestions
Serve the Kedjenou Enchiladas with a side of steamed rice and a fresh green salad for a complete meal.
Tips & tricks
For a spicier kick, add extra cayenne pepper to the chicken and vegetable mixture.
Cost
$15