Chicken enchiladas


2436 people made this

About this recipe: This is a quick and easy recipe. Good for quick suppers.

Debbie Donham

Serves: 8 

  • 4 skinless, boneless chicken breast fillets
  • 1 onion, chopped
  • 225ml soured cream
  • 125g grated Cheddar cheese
  • 1 tablespoon dried parsley
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt (optional)
  • 400g passata
  • 125ml water
  • 1 tablespoon chilli powder
  • 5 tablespoons chopped green pepper
  • 1 clove garlic, minced
  • 8 flour tortillas
  • 300g salsa or enchilada sauce
  • 85g grated Cheddar cheese

Prep:30min  ›  Cook:30min  ›  Extra time:30min  ›  Ready in:1hr30min 

  1. Preheat oven to 180 C / Gas 4.
  2. In a medium, non-stick frying pan over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the pan. Add the onion, soured cream, 125gCheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, passata, water, chilli powder, green pepper and garlic.
  3. Roll even amounts of the mixture in the tortillas. Arrange in a 22x33cm / 9x13 in baking dish. Cover with salsa or enchilada sauce and 85g Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.

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Reviews (9)


This was easy to make and a very enjoyable recipe. Portion size could be a little more generous unless you are having a starter & dessert. Will definitely be making again. - 29 Jan 2010


so easy to do ,everyone loved it , - 04 Apr 2013


Used different ingredients. I added some cumin, mixed dried herbs and paprika to the mix. Tasted SO good! - 16 Jul 2010

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