Chicken and Cheddar Enchiladas

    1 hour 40 minutes

    A simple, yet delicious Mexican inspired casserole. Shredded chicken, Cheddar and green chillies are rolled with flour tortillas, then topped with a creamy cheese sauce, before being baked to perfection.

    4 people made this

    Makes: 12 

    • 8 skinless, boneless chicken breast fillets
    • 225g grated Cheddar cheese
    • 1/2 (130g) tin chopped green chillies, drained
    • 24 flour tortillas
    • 2 (295g) tins cream of chicken condensed soup
    • 500ml cream
    • 250ml chicken stock
    • 225g grated Cheddar cheese, divided

    Preparation:15min  ›  Cook:35min  ›  Extra time:50min  ›  Ready in:1hour40min 

    1. Preheat oven to 180 degrees C. Grease a 28x38cm or similar sized baking dish.
    2. Place the chicken breasts in a saucepan with enough water to barely cover; bring to the boil over medium heat. Reduce heat to medium-low and simmer until the chicken is no longer pink in the centre, about 15 minutes. Remove from the pan, drain and shred with two forks. Place the shredded chicken into a bowl and mix with 225g Cheddar cheese and tinned green chillies.
    3. Spoon about 3 tablespoons of chicken mixture in a line down the centre of each tortilla and fold the tortilla in half, enclosing the filling. Starting at the filled side, roll the folded tortilla into a cylinder. Place the rolls into the prepared baking dish with the seam sides down.
    4. In a bowl, whisk together the soup, single cream, chicken stock and about 1/3 of the remaining Cheddar cheese. Pour the sauce over the enchiladas, sprinkle remaining Cheddar cheese over the casserole and let stand for 10 to 15 minutes.
    5. Bake in the preheated oven until bubbling and the cheese topping is melted and beginning to brown, about 25 minutes.


    Tinned chopped chillies can be purchased online or in speciality stores. Alternatively, you could use fresh chillies to taste.

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    Reviews in English (17)


    Wonderful recipe! I have 8 kids and even the pickiest loved this recipe!!! The only thing I'd do differently is double the sauce but only because I used 2 smaller pan...  -  08 Jun 2010  (Review from Allrecipes USA and Canada)


    i think these enchiladas could have been great with a different sauce. nobody in the family liked it...i think it was too cheesy/creamy, tasted like i'd melted velveeta over it. the chicken mixture was a hit though, my hubby and kids were digging it out of the tortillas and eating it anyway. i'm going to use the leftovers and start over with an enchilada sauce this time.  -  09 Jun 2010  (Review from Allrecipes USA and Canada)


    Really quite good! I prefer enchiladas to be creamy and cheesy, so this was great. And pretty easy to make. I prepared the chicken in advance so when it was time to make dinner, it came together quickly. Looking forward to eating leftovers tomorrow.  -  10 Jun 2010  (Review from Allrecipes USA and Canada)