Serving of Chicken Enchiladas topped with sauce and garnished with fresh cilantro.

Chicken Enchiladas

ByCasey Monroe

why make this recipe

Chicken enchiladas are a delicious and comforting dish perfect for any meal. They are easy to make, can feed a crowd, and are a hit with both kids and adults. With tender chicken wrapped in soft tortillas and topped with cheese and salsa, this recipe is a great way to enjoy a taste of Mexico at home. Plus, it’s a fantastic way to use up leftover roast chicken!

how to make Chicken Enchiladas

Ingredients:

  • 1 Roast Chicken, skin and bones removed, meat shredded
  • 1 small red capsicum, halved, seeded, thinly sliced
  • 1 red onion, halved, cut into thin wedges
  • 3 shallots, ends trimmed, thinly sliced
  • 145g (1 3/4 cups) Coles Dairy Shredded Tasty Cheese
  • 6 flour tortillas
  • 375g btl Old El Paso Thick & Chunky Medium Salsa
  • Bulla Light Sour Cream, to serve
  • Fresh coriander sprigs, to serve
  • 3 ripe tomatoes, coarsely chopped
  • 1/4 red onion, finely chopped
  • 1 tbsp fresh lime juice

Directions:

  1. Preheat your oven to 200°C.
  2. In a large bowl, combine the shredded chicken, capsicum, onion, shallot, and 80g (1 cup) of the cheddar cheese.
  3. Take one flour tortilla and place it on a clean surface. Spoon one-eighth of the chicken mixture onto the tortilla and add 1 tablespoon of salsa.
  4. Roll the tortilla to enclose the filling and place it in an ovenproof dish.
  5. Repeat this with the remaining tortillas and chicken mixture.
  6. Spoon the remaining salsa over the enchiladas and sprinkle the rest of the cheddar cheese on top.
  7. Bake for 20 minutes or until the cheese melts and the filling is hot.
  8. For the fresh tomato salsa, mix the chopped tomatoes, finely chopped onion, and lime juice in a bowl. Season with salt to taste.
  9. Serve the enchiladas topped with the tomato salsa, a dollop of sour cream, and fresh coriander.

how to serve Chicken Enchiladas

Serve the chicken enchiladas hot from the oven with a side of fresh tomato salsa and sour cream. They make a tasty main dish on their own or can be paired with a simple salad or rice for a complete meal. Garnish with fresh coriander for an extra touch of flavor.

how to store Chicken Enchiladas

To store leftover chicken enchiladas, let them cool completely, then cover them tightly with plastic wrap or transfer them to an airtight container. Place them in the refrigerator, where they will keep well for up to 3 days. You can also freeze the enchiladas for up to 2 months. To reheat, thaw if frozen, and bake in the oven until heated through.

tips to make Chicken Enchiladas

  • Feel free to customize your fillings by adding other vegetables like corn, beans, or spinach.
  • If you prefer a spicier kick, use a hotter salsa or add diced jalapeños to the chicken mixture.
  • For a cheesy crust, you can add more cheese on top before baking.

variation

You can easily make vegetarian enchiladas by replacing the chicken with black beans, corn, and bell peppers. You can also try using different types of cheese or tortillas, like corn tortillas for a gluten-free option.

FAQs

Can I use store-bought rotisserie chicken for this recipe?
Yes! Using a rotisserie chicken is a great way to save time and add flavor to your enchiladas.

Can I make chicken enchiladas ahead of time?
Absolutely! You can prep the enchiladas a day ahead, cover them, and store them in the fridge until you’re ready to bake.

What should I serve with chicken enchiladas?
You can serve them with rice, beans, or a simple green salad. Adding sides like guacamole and chips is also a great option!