Quick Chicken Enchiladas

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    Quick Chicken Enchiladas

    Quick Chicken Enchiladas

    (2741)
    1hour


    2401 people made this

    Lovely enchiladas with a filling of chicken, onion, sour cream, Cheddar cheese and spices. A great easy dinner.

    Ingredients
    Serves: 8 

    • 4 skinless, boneless chicken breast halves
    • 1 onion, diced
    • 250ml sour cream
    • 250g grated Cheddar cheese
    • 1 tablespoon dried parsley
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon ground black pepper
    • 1/2 teaspoon salt (optional)
    • 440g passata or equivalent amount of blended tinned tomatoes
    • 1/2 cup water
    • 1 tablespoon chilli powder
    • 1/2 green capsicum, diced
    • 1 clove garlic, minced
    • 8 (25cm) flour tortillas
    • 375ml taco sauce or enchilada sauce
    • 90g Cheddar cheese, grated (for topping)

    Directions
    Preparation:30min  ›  Cook:30min  ›  Ready in:1hour 

    1. Preheat oven to 180 degrees C.
    2. In a medium, non-stick frypan over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the frypan. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, passata, water, chilli powder, green capsicum and garlic.
    3. Roll even amounts of the mixture in the tortillas. Arrange in a 23x33cm baking dish. Cover with taco sauce and top with the remaining cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.
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    Reviews and Ratings
    Global Ratings:
    (2741)

    Reviews in English (2739)

    by
    7

    Yum , I also substitute a chicken breast for a can of 5 bean mix (or any beans desired) gives it adds that mexican feel  -  11 Aug 2010

    by
    1896

    I know many if you have found this recipe to produce a soupy mess if the water isn't cooked down. Please try my variation on the recipe: Omit: 1 (15 ounce) can tomato sauce 1/2 cup water 1 (12 ounce) jar taco sauce 1 tablespoon chili powder 1/2 pint sour cream Replace the ingredients above with the following: 1 can (10 oz) La Preferida Enchilada Sauce (Hot or Mild) 1 jar (16 oz) Frontera Grill Salsa (I like the Chipotle Salsa)  -  02 Apr 2007  (Review from Allrecipes USA and Canada)

    by
    1436

    This is one of the favorite things I've made from this site. It was very time and labor intensive the first time I made it, but each subsequent time I get faster. I make a double or triple batch, and freeze the extras after rolling. When I'm ready to prepare I take out the amount needed and put in a baking dish, throw on the sauce and cheese and into the oven. The second and third times I serve it from frozen are even better than the first batch that doesn't see the freezer! Using the other reviewers suggestions, I omit the water, substitute salsa for the tomato sauce, chopped chiles for the green pepper, red enchilada sauce for the taco sauce, and use reduced fat cheddar. I poach my chicken in some chicken broth and herbs, then shred it with 2 forks. I've also tried it with a supermarket roasted chicken, but my family likes it best when I've poached it. Sooooo delicious!  -  07 Jan 2007  (Review from Allrecipes USA and Canada)

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