Chicken enchiladas

    (13)
    1 hour 30 min

    This is a quick and easy recipe. Good for quick suppers.


    2509 people made this

    Ingredients
    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

    Method
    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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