Layered chicken enchiladas

Layered chicken enchiladas


5 people made this

About this recipe: Cooked chicken is marinated in a lime, chilli, honey and garlic mixture for 30 minutes, then arranged in a baking dish with layers of flour tortillas, enchilada sauce and grated Mexican cheese. Everyone that tastes this dish really seems to enjoy it!


Serves: 6 

  • 2 cooked chicken breasts, shredded (or 350g leftover roast chicken)
  • 80ml honey
  • 60ml freshly squeezed lime juice
  • 2 teaspoons chilli powder
  • 2 teaspoons minced garlic
  • 400g enchilada sauce
  • 120ml cream
  • 12 flour tortillas
  • 475g grated Mexican cheese, such as queso Oaxaca

Prep:20min  ›  Cook:30min  ›  Extra time:30min marinating  ›  Ready in:1hr20min 

  1. Place shredded chicken in a bowl. Whisk honey, lime juice, chilli powder and garlic together in a bowl; pour over chicken and toss to coat. Marinate chicken in the fridge for at least 30 minutes.
  2. Preheat oven to 180 C / Gas 4.
  3. Mix enchilada sauce and cream together in a shallow bowl. Dip 1 tortilla in enchilada sauce mixture and place in the bottom of a large baking dish. Repeat with one or two more tortillas until bottom of dish is covered.
  4. Spread 1/2 the chicken mixture over tortilla layer. Sprinkle 1/3 of the grated cheese over chicken layer. Dip more tortillas in enchilada sauce mixture and arrange over grated cheese layer. Spoon 2 to 3 spoonful enchilada sauce mixture over tortilla layer. Repeat layering with remaining chicken and 1/3 of the cheese, ending with a layer of tortillas. Pour any remaining enchilada sauce mixture over tortillas and sprinkle the remaining cheese on top.
  5. Bake in the preheated oven until heated through and cheese is melted and golden, about 30 minutes.

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