Chicken Enchiladas
Rolled tortillas filled with shredded chicken, smothered in a savory chili sauce and melted cheese, then baked until bubbling. Enchiladas are pure comfort and a guaranteed crowd-pleaser. Make them ahead and bake when ready to serve.
- ⏱ 45 min
- 📊 medium
- 🍽 Family
Ingredients
- 400 g cooked shredded chicken
- 8 tortillas
- 500 g enchilada or chili sauce
- 250 g cheese, grated
- 1 onion
Instructions
- Heat the oven to 190C (375F) and spread a thin layer of sauce in a baking dish.
- Mix the shredded chicken with sauteed onion, some cheese, and a few spoons of sauce.
- Warm each tortilla briefly so it is pliable, then fill and roll it up.
- Place the rolls seam-side down in the dish.
- Pour the remaining sauce over the top and scatter with the rest of the cheese.
- Bake for 20 to 25 minutes until bubbling and the cheese is melted and golden.
- Rest a few minutes, then garnish with cilantro and serve.
💡 Chef's tip
Save a generous layer of sauce and cheese for the top so the enchiladas bake up saucy rather than dry.
Lightly warming the tortillas in the sauce or a hot pan before filling keeps them flexible so they roll without cracking.
Nutrition (per serving)
- Calories: 460 kcal
- Protein: 30 g
- Carbs: 34 g
- Fat: 22 g
