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Mexican Chicken Enchiladas

Updated on April 26, 2013
4 stars from 2 ratings of chicken enchiladas

Cook Time

Prep time: 25 min
Cook time: 25 min
Ready in: 50 min
Yields: serves 4-6 people


  • 1 extra large barbecue chicken
  • 1 green spring onion, thinly sliced
  • 2 cups cheddar cheese, grated
  • 6 large flour tortillas
  • guacamole
  • sour cream
  • green olives, sliced
  • lettuce, shredded
  • carrot, grated
  • 750g vine-ripened tomatoes, chopped
  • 1 1/2 cups fresh coriander leaves
  • 30g sachet taco seasoning mix
  • 3 cloves garlic, peeled
  • 3 green spring onions, thinly sliced

How to make it.

  1. To make sauce, place the tomatoes, the coriander, the taco seasoning mix, the garlic and the 3 green spring onions in a food processor. Process until smooth.
  2. Remove skin and bones from the chicken. Finely shred the meat. Place in a bowl with onion and half the cheese. Stir in 1/2 cup of the sauce. Divide the mixture evenly among tortillas. Roll up to enclose filling.
  3. arrange enchiladas, seam-side down, in the base of a large, greased rectangular ovenproof dish. Spoon over the remaining sauce. Sprinkle with the remaining cheese.
  4. Cook, uncovered, in a hot oven (200 degrees) for about 25 minutes, or until cheese is melted and golden brown.
  5. Top the enchiladas with guacamole, sour cream and olives. Serve with lettuce and carrot.


You can replace the barbecued chicken with shredded poached chicken breasts if you prefer.


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