Baked Chicken Enchiladas

    30 minutes

    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.

    65 people made this

    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 and Ratings
    Global Ratings:

    Reviews in English (130)


    This was very easy, fast and delicious! I sauted some garlic and olive oil and added some salsa to the sauce for more flavor. My family loved it!  -  18 Nov 2009  (Review from Allrecipes USA and Canada)


    WOW! This was delicious! I made it exactly as stated only I used reduced fat sour cream and 2% monterey jack cheese to cut calories a little. My daughter who is super picky about her food raved about it! I made the whole tray and there was none left! Awesome!  -  19 Nov 2009  (Review from Allrecipes USA and Canada)


    I really wish I'd read the reviews (all of them) before I made these. It seems that a lot of people who rated this a four or five altered the recipe and added flavor. I found that this lacked flavor. I followed the recipe exactly as far as ingredients were concerned. I did use some of the cheese and chilies in the filling, but still found that these were incredibly bland and somewhat dry. The toppings are what made them taste good. I topped mine with sour cream and guacamole and added more of each as I ate my serving. My husband, on the other hand, doesn't care for guacamole and passed on the sour cream. He didn't finish his portion. It does make a beautiful presentation, but I probably won't make this one again.  -  30 Jan 2012  (Review from Allrecipes USA and Canada)