Chicken Enchiladas

Serves 4
Prep time 45 minutes
Cook time 30 minutes
Total time 1 hours, 15 minutes
Meal type Main Dish


  • 2 teaspoons chopped garlic
  • 1 tablespoon extra virgin olive oil
  • 1 1/2 cup strained tomatoes
  • 3/4 cups vegie or chicken broth
  • 1 teaspoon chilli powder
  • 1/2 teaspoon cumin
  • salt & pepper to taste
  • 10 oz cooked boneless chicken breast (shredded)
  • 1 teaspoon extra virgin olive oil
  • 2 teaspoons chopped garlic
  • 8oz diced onion
  • 1/4 cup chopped parsley
  • 1/2 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 1/2 cup chicken or vegetable broth
  • 3/4 cups enchilada tomato sauce
  • fresh tortillas
  • 1/2 cup shredded cheese


Making the sauce
Step 1
Preparing the enchiladas sauce
First you need to put together the sauce. This is quite easy. Combine the garlic, olive oil and heat gently in a medium sauce pan. Add in the strained tomatoes, broth, chilli powder and cumin and mix well. Bring to a medium heat and then let simmer. Add salt and pepper to taste and set aside.
Preparing the filling
Step 2
Preheat the oven to 350 degrees.

Add oil and garlic to non stick fry pan and heat on medium heat. Add chopped onion and cook until slightly softened and transparent.

Add the chicken, parsley, chilli powder, cumin, hot sauce, chicken (or vegetable) broth, and prepared enchiladas sauce from above. The chicken is best if shredded as the course texture allows it to absorb the flavours. Allow to simmer for about 8 minutes then remove from heat.
Setting up enchiladas for baking
Step 3
Lighltly grease a rectangular cassarole dish. Place the tortillas flat onto flat surface and add about 1/2 cup of tortilla mixture in the middle and roll evenly. Place with the seam down into the cassarole dish. Continue this process to fill up the cassarole dish.

Pour enchiladas sauce evenly over top of enchiladas and sprinkle with cheese. Cover with foil and place into the oven to back for about 30 to 35 minutes.

Remove from oven and let them set for about 5 minutes then serve.

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