Bake-along | Food | Main Course

Easy Chicken Enchiladas

March 3, 2019

Here is an easy and delicious recipe of my baked Chicken Enchiladas. They are basically Tortilla rolls filled and layered with a saucy chicken and veggie mixture and cheese. Its easy to put together and not very labour intensive or time consuming!

Its a great recipe to involve your kids, from chopping the chicken and veggies, to the sauteing and roll up. Its a hit recipe during my bake alongs!

Lets look at the recipe:

Chicken Enchiladas
Serves 4


2 onions
2 cloves garlic
2 red peppers
1 tbsp olive oil
2 tbsp tomato puree
3 tbsp pickled jalapenos
1 1/2 tbsp paprika
1/2 tsp chilly powder
1 tbsp cumin seeds
1 tbsp coriander powder
1/2 tsp dried thyme or oregano
100 g black beans / kidney beans (or you can add some sliced olives or canned corn) – I usually add corn
400 ml chicken stock
2 tbsp Ketchup and hot sauce each
3 small chicken breasts diced into bite sized pieces
2 tbsp fresh coriander, chopped
4 large tortilla wraps or 8 small wraps
4-5 tbsp ranch sauce (optional)
100 g cheddar torn into small pieces
50 g mozzarella cheese shredded
100 g sour cream to serve
1 lime

In a sauté pan, pour oil. Now add the chicken pieces and sauté until browned.
Meanwhile, peel the onion and garlic. Dice the onion and mince the garlic. De-seed and chop the peppers. Now Add the onions and peppers to the pan and fry until soft, stirring regularly. Add the minced garlic, tomato purée, chilies, spices and beans, fry for a few more minutes then pour in the chicken stock and the sauces. Allow it to cook for a few minutes on high and let it reduce a bit until thick and creamy.

Add the chopped coriander leaves (save some for topping)

In an oven proof dish, add a few tbsp of the chicken mixture at the bottom spreading evenly. Drizzle 2 tbsp of ranch sauce over it. Now divide 3/4 of the chicken mixture between the tortilla wraps, rolling them into fajitas and placing them into an ovenproof dish. Spoon the remaining mixture over the top.

Preheat the oven to 180ºC. Grate the cheddar over the top of the enchiladas. Bake for 15-20 minutes, until the cheese is bubbling and browning.

with the sour cream, a few wedges of lime and a little extra coriander to garnish!