Quick Chicken Enchiladas

Quick Chicken Enchiladas


2395 people made this

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

Debbie Donham

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)

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 (1)


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

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