Cheesy chicken enchiladas

    A very easy chicken enchilada bake that doesn't require any enchilada sauce. It's creamy, cheesy and quite mild - add the chillies to taste. Use red jalapenos for an even milder version. Serve 2 enchiladas on a plate and surround with lettuce and tomatoes. Top with guacamole and enjoy!

    55 people made this

    Serves: 6 

    • 275g cubed cooked chicken
    • 250ml soured cream
    • 1/8 teaspoon salt
    • 1 pinch ground black pepper
    • 120ml vegetable oil for frying
    • 12 corn tortillas
    • jarred jalapenos, to taste - chopped
    • 225g grated Cheddar cheese

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat an oven to 200 C / Gas 6. Grease a baking dish. Combine the chicken, soured cream, salt and pepper in a bowl; set aside.
    2. Heat the oil in a frying pan over medium-high heat. Dip the corn tortillas into the hot oil one at a time until softened, about 10 seconds each. Spoon a heaping tablespoon of chicken mixture onto each tortilla, spread down the centre and roll into a cylinder. Place seam side down into the prepared baking dish. When all tortillas are filled and rolled, sprinkle the jalapenos over all and top with the Cheddar cheese.
    3. Bake in the preheated oven until the cheese has melted and the enchiladas are hot, 12 to 15 minutes.

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