Baked Chicken Enchiladas

Baked Chicken Enchiladas


52 people made this

A delicious Mexican dish. Serve 2 to 3 enchiladas on a plate and surround with lettuce and tomatoes. Top with your choice of guacamole or sour cream or both.


Serves: 6 

  • 2 cups cubed cooked chicken
  • 1 cup sour cream
  • 1/8 teaspoon salt
  • 1 pinch ground black pepper
  • 1/2 cup vegetable oil for frying
  • 12 corn tortillas
  • 125g pickled green peppers, drained
  • 2 cups grated Cheddar cheese

Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

  1. Preheat an oven to 200 degrees C. Grease a 20x30cm baking dish. Combine the chicken, sour cream, salt and pepper in a bowl; set aside.
  2. Heat the oil in a frypan over medium-high heat. Dip the corn tortillas into the hot oil one at a time until softened, about 10 seconds each.
  3. Bake in the preheated oven until the cheese has melted and the enchiladas are hot, 12 to 15 minutes.
  4. Spoon a heaping tablespoon of chicken mixture onto each tortilla, spread down the center and roll into a cylinder. Place seam side down into the prepared baking dish. When all tortillas are filled and rolled, sprinkle the green peppers over all and top with the grated cheese.

Recently Viewed

Reviews (0)

Write a review

Click on stars to rate