Kimchi Chicken Enchiladas recipe - ingredients, nutrition and when to eat it
These enchiladas are made by rolling chicken and kimchi in tortillas, topping them with tomato sauce and cheese, and baking until golden.
These enchiladas are made by rolling chicken and kimchi in tortillas, topping them with tomato sauce and cheese, and baking until golden. The tang of the kimchi pairs with the richness of the cheese, making this a great choice for a different kind of lunch or dinner.
World cuisine · 35 minutes to cook
Tips: Squeeze a little liquid from the kimchi so the filling doesn’t get watery and the tortillas stay less soggy.
Tips: Kimchi can be quite salty, so don’t add salt separately; taste after adding the cheese and sauce.
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Ingredients (1 serving)
- Boneless chicken thigh — 100 g
- Napa cabbage kimchi — 60 g
- Tortilla — 2 pc
- Tomato sauce — 100 g
- Mozzarella cheese — 40 g
- Onion — 40 g
- Garlic — 1 clove
- Cooking oil — 1 tsp
- Ground black pepper — 0.2 tsp