These enchiladas are stacked like pancakes, not baked in oven. Quick, easy and definitely family friendly!
1 person made this
1 tablespoon vegetable oil
900g skinless, boneless chicken breasts - sliced into 2cm pieces
1/4 teaspoon ground cumin
1/4 teaspoon chilli powder
550ml enchilada sauce
100g shredded iceberg lettuce
275g grated cheese
12 corn tortillas, or more for layering
1 onion, chopped
120g soured cream (optional)
6 fried eggs (optional)
Buy ingredients online
Add to basket
Create a shopping list
Print, email, or view list on your mobile.
Add to shopping list
Powered by Whisk.com
Method Prep:15min › Cook:30min › Ready in:45min
Heat the oil in a large pan over medium heat. Add the chicken pieces and cook until browned. Season with cumin and chilli powder. Pour in the enchilada sauce, and simmer for about 15 minutes. Stir occasionally.
In a separate pan over medium heat, warm the tortillas. Don't fry them, just warm them until they are flexible.
To assemble the enchiladas, dip a tortilla in the enchilada sauce, and place it on a serving plate. Spoon some of the chicken and sauce on top, then add shredded lettuce, grated cheese, onion and soured cream. Top with another tortilla that has been dipped in the sauce. You may repeat the layering as many times as you like. Make additional stacks for each person. Top stacks with a fried egg, if desired.