Make Chicken Enchiladas in 5 Steps at Home
Servings Prep Time
8people 15minutes
Cook Time
30minutes
Servings Prep Time
8people 15minutes
Cook Time
30minutes
Ingredients
Instructions
  1. In a non-stick pan, add the chicken breasts and cook until no longer pink. Once the juices run clear, drain the excess fat. Dice the chicken into cubes and add it back into the pan.
  2. Add the chopped onion, sour cream, 1 cup of cheddar cheese, dried parsley, dried oregano and black pepper. Cook until the cheese melts. Then add salt, tomato sauce, water, chilli powder, capsicum and garlic.
  3. Preheat the oven at 175° C. Place tortillas on a chopping board and add portions of cooked chicken mixture on it. Roll over the tortillas and place them in a baking dish.
  4. Top with taco sauce and the remaining cheddar cheese. Bake for about 20 minutes and then set aside for 10 minutes to cool down.
  5. Garnish with more cheese if needed. Serve hot with guacamole or chips and salsa.
Recipe Notes

Recipe Tips You can use mashed black or white beans in the filling. It makes the enchiladas a bit juicy and holds the filling together. Share your version of this recipe Enchiladas can be made in so many ways. This was our version of the simple recipe, what’s yours? You might just inspire the chefs within the readers, so don’t forget to share your recipe with us! Frequently Asked Questions What can I use instead of tomato sauce? You can use tomato puree or canned tomato paste too instead of tomato sauce for this recipe. Can I store the leftover enchiladas in the refrigerator? Yes. You can store the cooked leftovers for about 4 days in the refrigerator. However, if you’re planning ahead of cooking to store, then the best way is to store the sauce separately and pour it with cheese over the tortillas only when reheating.

Print Recipe
 Make Chicken Enchiladas in 5 Steps at Home
Course Main Dish
Cuisine Continental
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Continental
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. In a non-stick pan, add the chicken breasts and cook until no longer pink. Once the juices run clear, drain the excess fat. Dice the chicken into cubes and add it back into the pan.
  2. Add the chopped onion, sour cream, 1 cup of cheddar cheese, dried parsley, dried oregano and black pepper. Cook until the cheese melts. Then add salt, tomato sauce, water, chilli powder, capsicum and garlic.
  3. Preheat the oven at 175° C. Place tortillas on a chopping board and add portions of cooked chicken mixture on it. Roll over the tortillas and place them in a baking dish.
  4. Top with taco sauce and the remaining cheddar cheese. Bake for about 20 minutes and then set aside for 10 minutes to cool down.
  5. Garnish with more cheese if needed. Serve hot with guacamole or chips and salsa.
Recipe Notes

Recipe Tips You can use mashed black or white beans in the filling. It makes the enchiladas a bit juicy and holds the filling together. Share your version of this recipe Enchiladas can be made in so many ways. This was our version of the simple recipe, what's yours? You might just inspire the chefs within the readers, so don't forget to share your recipe with us! Frequently Asked Questions What can I use instead of tomato sauce? You can use tomato puree or canned tomato paste too instead of tomato sauce for this recipe. Can I store the leftover enchiladas in the refrigerator? Yes. You can store the cooked leftovers for about 4 days in the refrigerator. However, if you're planning ahead of cooking to store, then the best way is to store the sauce separately and pour it with cheese over the tortillas only when reheating.