Chicken Enchiladas

Ingredients

• 4 flour tortillas (standard size, about 20 cm)
• 250 g chicken breast or thigh, cut into small pieces
• 1/2 onion, diced
• 1/2 bell pepper, diced
• 1 cup enchilada sauce (red or green — store-bought, or see quick version below)
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1/2 cup sour cream
• 1 tbsp olive oil
• 1/2 tsp cumin
• 1/2 tsp chili powder (or paprika if you prefer mild)
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Quick enchilada sauce (if you can’t find store-bought):

• 1 cup tomato sauce / passata
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp oregano
• 1/2 tsp salt
• Mix together — done. It’s not authentic but it works.

For serving:

• Sour cream
• Salsa or hot sauce
• Fresh cilantro
• Lime wedges
• Sliced avocado or guacamole

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Instructions

1. Preheat

1. Preheat oven to 190°C (375°F).
2. Spread a thin layer of enchilada sauce on the bottom of a baking dish (about 2–3 tbsp). This prevents sticking.

2. Cook the chicken

1. Heat 1 tbsp olive oil in a skillet over medium-high heat.
2. Add chicken pieces, season with cumin, chili powder, garlic powder, salt, and pepper.
3. Cook 5–6 minutes until golden and cooked through.
4. Remove from heat.

3. Cook the onion and pepper

1. In the same skillet (don’t wash it), add a splash more oil if needed.
2. Add diced onion and bell pepper.
3. Cook 4–5 minutes over medium heat until softened.
4. Add the cooked chicken back to the pan and mix.
5. Remove from heat. This is your filling.

4. Warm the tortillas

1. Wrap the stack of tortillas in foil and warm in the oven for 5 minutes.
2. Or microwave them for 30 seconds wrapped in a damp paper towel.
3. Warm tortillas are essential — cold ones crack when you roll them.

5. Fill and roll the enchiladas

1. Lay a warm tortilla flat.
2. Spoon about 1/4 of the chicken filling down the center.
3. Sprinkle a small handful of shredded cheese on top of the filling.
4. Roll it up tightly and place it seam side down in the baking dish.
5. Repeat with the remaining tortillas. They should fit snugly side by side.

6. Sauce and cheese

1. Pour the remaining enchilada sauce evenly over the rolled enchiladas.
2. Sprinkle the remaining shredded cheese on top.
3. Add a few dollops of sour cream on top if you like.

7. Bake

1. Cover with foil.
2. Bake for 15 minutes.
3. Remove the foil and bake for another 10 minutes until the cheese is bubbly and golden.

8. Serve

1. Let rest 5 minutes.
2. Serve 2 enchiladas per person.
3. Top with sour cream, salsa, cilantro, avocado, and a squeeze of lime.

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Tips

• Flour tortillas are easier to roll than corn tortillas and don’t crack. If using corn tortillas, you must warm them in oil first to make them pliable.
• Don’t overfill — leave about 2 cm on each side so you can tuck and roll cleanly.
• The quick homemade sauce is surprisingly good. Mix it right in a measuring cup.
• Leftovers keep well in the fridge for 2 days and reheat in the microwave.

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Vegetarian Variation

Omit the chicken and use one of these as the filling instead:

Replacement	Amount	Prep	Notes
Black beans + corn	1 can (200 g drained) + 1/2 cup corn kernels	Mix together, season same as chicken	Classic vegetarian enchilada filling
Sautéed mushrooms + spinach	200 g mushrooms + 100 g spinach	Cook mushrooms first, add spinach until wilted, season the same	Rich, earthy, very satisfying
Cheese and roasted veggies	1 cup roasted zucchini, pepper, onion	Roast at 200°C for 15 min, then use as filling	Double cheese to compensate

For beans + corn: season with the same cumin, chili powder, and garlic powder. You can mash half the beans for a creamier filling.

For mushrooms + spinach: cook the mushrooms until they release their liquid and it evaporates. Add spinach at the end — it wilts fast. Squeeze out excess moisture before filling.

In all vegetarian versions, add extra cheese inside each enchilada — it helps bind the filling together.

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Result

With chicken: Tender seasoned chicken and melted cheese rolled in soft tortillas, smothered in a rich red sauce with a bubbly golden cheese top. Way different from the burritos — saucier, more comforting, fork-and-knife food.

With beans + corn: Hearty and satisfying with a great mix of textures. The beans make it filling and the corn adds sweetness.