Chicken Enchiladas Recipe
Easy chicken enchiladas recipe Discover this irresistible dish w simple steps Perfect for a quick weeknight dinner Get the recipe now
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Main Course
- Cuisine: Mexican
Ingredients
Scale
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 500 grams chicken breasts, cooked and shredded
- 400 grams tin chopped tomatoes
- 2 tbsp tomato puree
- 1 tbsp chilli powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- Salt to taste
- Freshly ground black pepper to taste
- 200 grams grated cheddar cheese
- 8 large flour tortillas
- Sour cream (optional)
- Guacamole (optional)
- Fresh coriander (optional)
Instructions
- Heat the olive oil in a large frying pan over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Then, add the minced garlic, red bell pepper, and green bell pepper and cook for another 5 minutes, until the peppers are slightly tender.
- Stir in the shredded chicken, chopped tomatoes, tomato puree, chilli powder, cumin, and smoked paprika. Season with salt and pepper to taste. Bring to a simmer and cook for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly.
- Preheat your oven to 180°C (160°C fan/Gas Mark 4). Spread a thin layer of the chicken mixture over each tortilla. Sprinkle with a little cheese, then roll up tightly and place seam-down in a baking dish.
- Pour any remaining chicken mixture over the enchiladas, then sprinkle generously with the grated cheddar cheese. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
- Let the enchiladas cool for a few minutes before serving. Garnish with sour cream, guacamole, and fresh coriander, if desired.
Notes
Comforting Chicken Enchiladas recipe, perfect for busy families! Easy to make, child-approved, and packed with flavour. A guaranteed crowd-pleaser!