Easy chicken enchiladas

    35 min

    Cooked chicken, soured cream, Cheddar cheese and spring onions are seasoned with cumin and fresh coriander, stuffed into tortillas and topped with your favourite salsa. Twenty minutes later, it's ready to serve!

    7 people made this

    Serves: 4 

    • 4 cooked chicken breasts
    • 225g soured cream
    • 225g grated Cheddar cheese
    • 4 spring onions, chopped
    • 1 tablespoon ground cumin
    • 10g freshly chopped coriander
    • salt and pepper to taste
    • 8 to 10 tortilla wraps
    • 225g salsa

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat oven to 180 C / Gas 4.
    2. Shred the cooked chicken and place in a large bowl. Mix in soured cream, grated cheese and spring onions. Season with cumin, coriander, salt and pepper. Place a heaped spoonful of the mixture in each tortilla wrap, roll up and place seam-side down in a baking dish. Pour salsa over the top.
    3. Bake for about 20 minutes, or until heated through.

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    Reviews in English (94)


    For those having trouble with the corn tortillas- if you heat some of your sauce in a skillet and dip each tortilla in hot sauce just long enough to make pliable you can roll beautiful enchiladas every time.  -  31 Jul 2004  (Review from Allrecipes US | Canada)


    The enchiladas were pretty good. I made two pans; one with salsa and one with enchilada sauce. the sauce definitely tasted better. Next time I will use flour tortillas and more cheese.  -  01 Jan 2003  (Review from Allrecipes US | Canada)


    My husband and I cooked this together, we used flour tortillas instead of corn and we added the salsa to the chicken. Also, we substituted the salsa on the outside with a red chile enchilada sauce and added shredded cheese on top. It was great  -  13 Feb 2005  (Review from Allrecipes US | Canada)