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Chicken Enchiladas Recipe

Chicken Enchiladas

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Easy chicken enchiladas recipe Discover this irresistible dish w simple steps Perfect for a quick weeknight dinner Get the recipe now

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!