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.

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