Chicken Enchiladas with Salsa

    1 hour 30 minutes

    OMG! I was supposed to use enchilada sauce in this, but made a mistake and bought salsa. It tasted soooooo good so I'm publishing the recipe anyway. If you don't like the salsa, replace it with enchilada sauce - still cook the chicken in the salsa though.


    Victoria, Australia
    2 people made this

    Serves: 6 

    • 5 x 375g jars salsa
    • 2kg chicken breast fillets
    • 3 cups Colby cheese, grated
    • 18 tortillas
    • 1 cup Tasty cheese, grated

    Preparation:20min  ›  Cook:1hour10min  ›  Ready in:1hour30min 

    1. In a large pan, bring 1 jar salsa to the boil. Add the chicken breasts and reduce heat.
    2. Cover and simmer on a low heat until well cooked (about 1 hour), turning occasionally. Let cool.
    3. Preheat oven to 180 degrees C and shred the chicken.
    4. Blitz 2 jars of salsa in a food processor or blender. Mix chicken, 2 cups Colby cheese and the blitzed salsa together.
    5. Swirl a couple of spoonfuls of last 2 jars of salsa around the bottom of large baking dish.
    6. Place tortillas on the bench and place about 3 heaped spoonfuls of chicken mix down the centre of each tortilla.
    7. Roll tortillas and place seam side down into baking dish. Cover with rest of sauce and sprinkle with rest of cheese. Cook until cheese is melted and golden brown.
    8. If desired, add sour cream, chopped green capsicum and chopped tomato for garnish.

    See it on my blog

    Shazzies cookbook

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