Chicken Enchiladas Recipe

Name: Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups chopped leftover cooked chicken or 4 cups cooked turkey; 1 tablespoon vegetable oil; 1/2 cup chopped onion; 1 large garlic clove, minced; 5 small whole green chilies, chopped (canned or fresh, (to taste); 3 cups canned diced tomatoes with juice; 2 tablespoons tomato puree; 1 cup tomato passata; 1 teaspoon paprika; 1 teaspoon oregano; 1 teaspoon chili powder (more or less to your taste); 1/2 teaspoon ground cumin; 1/2 teaspoon black pepper; salt; 12 -15 corn tortillas (I always used flour tortillas and I make my own); 16 ounces cheddar cheese, grated (The original recipe calls for Monterey Jack, so by all means use that if you can get it); 1 -2 cup sour cream, for serving; sliced spring onion, for serving

Servings: persons

4 cups chopped leftover cooked chicken or 4 cups cooked turkey
1 tablespoon vegetable oil
1/2 cup chopped onion
1 large garlic clove, minced
5 small whole green chilies, chopped (canned or fresh, (to taste)
3 cups canned diced tomatoes with juice
2 tablespoons tomato puree
1 cup tomato passata
1 teaspoon paprika
1 teaspoon oregano
1 teaspoon chili powder (more or less to your taste)
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
salt
12 -15 corn tortillas (I always used flour tortillas and I make my own)
16 ounces cheddar cheese, grated (The original recipe calls for Monterey Jack, so by all means use that if you can get it)
1 -2 cup sour cream, for serving
sliced spring onion, for serving

1
Heat the vegetable oil in a large skillet.
2
Saute the onion and garlic until the onion begins to soften.
3
Stir in the chilies, tomatoes, passata, and tomato puree.
4
Simmer for 5 minutes and then add the diced chicken, paprika, cumin, pepper, oregano and salt to taste.
5
Simmer for 20 minutes longer.
6
Pre-heat the oven to 180*C/350*F.
7
Spoon a bit of the sauce on the bottom of a lightly greased flat baking dish.
8
Spoon some of the chicken mixture onto the centre of a tortilla and then roll up and place it in the baking dish.
9
Repeat with remaining chicken filling and tortillas, saving a bit of the sauce to spoon over the top.
10
Spoon reserved sauce over top and sprinkle with all the cheese.
11
Bake until the cheese melts and the enchiladas are hot and bubbly, from 15 to 20 minutes.
12
Top with sour cream and spring onions to serve. Delicious!

1294

kcal

Calories

Fat

Carbs

117

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 cups chopped leftover cooked chicken or 4 cups cooked turkey, 1 tablespoon vegetable oil, 1/2 cup chopped onion, 1 large garlic clove, minced, and more.

Yes, Chicken Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Enchiladas

How did you like this recipe?

Frequently Asked Questions