Chicken Panquecas (Brazilian Chicken Enchiladas)
A homemade Brazilian dish, Chicken Panquecas combine thin savory pancakes with seasoned shredded chicken, creamy tomato sauce, and melted mozzarella for a savory, cheesy baked dinner.
Servings 8
Calories399.6 kcal
Ingredients
For the Panquecas Discs
- 2 cups all-purpose flour or gluten-free flour
- 2 eggs
- 2 cups warm milk
- ¼ teaspoon salt
- 2 tablespoons butter – melted
For the Panquecas Filling
- 2 tablespoons vegetable oil
- 1 pound boneless skinless chicken breast
- salt and pepper
- 2 teaspoons ground cumin
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon Knorr chicken-flavored bouillon
- 1 small yellow onion – chopped
- 2 cloves garlic – minced
- 1 cup frozen corn thawed*
- ¼ cup green olives – chopped*
- ¾ cup canned stewed tomatoes
- 1 ½ cups tomato sauce
- 2 tablespoons heavy cream – optional*
- 1 cup shredded mozzarella*
- 1 tablespoon dried oregano or ¼ cup chopped fresh parsley – both optional
Instructions
Make the Brazilian Pancakes
- Prepare the batter: Add the flour, eggs, warm milk, salt, and melted butter to a blender. Blend until smooth and well combined.
- Heat the frying pan: Lightly oil a small frying pan and heat it over medium-high heat.
- Cook the pancakes: Pour approximately ¼ to ⅓ cup of batter into the pan for each panqueca. Immediately tilt the pan in a circular motion to spread the batter evenly across the surface. Cook for about 1 minute or until the bottom turns lightly golden brown.
- Flip and finish: Loosen the pancake with a spatula and flip it over. Cook the other side, then transfer the pancake to a plate. Repeat with the remaining batter.
Prepare the Chicken Filling
- Season the chicken: Rub the chicken breasts with salt, black pepper, cumin, chicken bouillon, garlic powder, and onion powder.
- Brown the chicken: Heat the vegetable oil in a large sauté pan over medium heat. Brown the chicken for approximately 7 minutes per side, or until the thickest part reaches an internal temperature of 165°F (74°C). Transfer the chicken to a platter and let it cool enough to handle.
- Sauté the onion and garlic: Add the chopped onion to the chicken drippings and sauté until tender. Stir in the minced garlic and cook briefly.
- Add the vegetables: Add the thawed corn and chopped green olives. Stir well to combine, then add the canned stewed tomatoes and sauté for approximately 1 minute.
- Shred the chicken: Pull the cooked chicken breasts apart into shredded strips by hand, or use a food processor to shred them.
- Combine the filling: Return the shredded chicken to the sauté pan and mix well with the vegetables.
Assemble and Bake the Brazilian Chicken Enchiladas
- Preheat the oven: Preheat the oven to 350°F (180°C).
- Prepare the sauce: Mix the tomato sauce with the optional heavy cream in a separate bowl. Set aside until ready to assemble.
- Coat the baking dish: Spread a ladleful of sauce evenly across the bottom of a 13 × 9-inch glass baking dish.
- Fill the pancakes: Spoon approximately ¼ to ⅓ cup of chicken filling onto each pancake. Fold each pancake over the filling.
- Arrange the panquecas: Place 8–12 filled pancakes seam-side down in the prepared baking dish.
- Add the sauce and cheese: Pour the remaining tomato sauce over the pancakes. Sprinkle the shredded mozzarella evenly over the top, followed by the optional dried oregano.
- Bake the panquecas: Place the baking dish on the middle rack of the preheated 350°F (180°C) oven. Bake for approximately 10 minutes, or until the mozzarella melts and the sauce is hot around the edges.
- Garnish and serve: Remove the baking dish from the oven and sprinkle with freshly chopped parsley, if using. Serve the chicken panquecas hot with a fresh salad or steamed vegetables.
Recipe Notes
Brazilian panquecas are commonly filled with seasoned ground beef. This version uses shredded chicken, with corn, green olives, and mozzarella as additional variations.
Storage and Reheating
Refrigerate: Store leftover chicken panquecas in an airtight container for up to 3–4 days. Refrigerate within 2 hours of cooking, or within 1 hour if the temperature exceeds 90°F (32°C). Freeze: Store cooled chicken panquecas in airtight, freezer-safe containers for up to 3–4 months for best quality. The pancakes may become softer after thawing as they absorb moisture from the tomato sauce. Reheat: Place the panquecas in a covered oven-safe dish and reheat at 325°F (163°C) or higher until the center reaches 165°F (74°C). You can also reheat individual portions in the microwave, covered, until they reach the same internal temperature.Nutrition
Calories: 399.6kcal | Carbohydrates: 39.4g | Protein: 24.1g | Fat: 16.7g | Saturated Fat: 7g | Polyunsaturated Fat: 3.1g | Monounsaturated Fat: 4.7g | Trans Fat: 0.1g | Cholesterol: 107.4mg | Sodium: 608.7mg | Potassium: 684.1mg | Fiber: 3.4g | Sugar: 6.7g | Vitamin A: 694.9IU | Vitamin C: 8.9mg | Calcium: 201.6mg | Iron: 3.5mg
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