Chicken enchiladas

The old tradition of wrapping a corn tortilla around a tasty filling dates back to the Maya civilisation. These classic and delicious chicken enchiladas will make you thankful that old habits die hard.

  • 35 mins preparation
  • 50 mins cooking
  • Makes 10
  • Print


Chicken enchiladas
  • 3 chipotle chillies
  • 1 cup (250ml) boiling water
  • 500 gram chicken breast fillets
  • 1 tablespoon vegetable oil
  • 1 large_piece red onion (300g), chopped finely
  • 2 clove garlic, crushed
  • 1 teaspoon ground cumin
  • 1 tablespoon tomato paste
  • 800 gram canned crushed tomatoes
  • 1 tablespoon finely chopped fresh oregano
  • 2/3 cup (160g) sour cream
  • 1 1/2 cup (240g) coarsely grated cheddar cheese
  • 10 15cm flour tortillas


Chicken enchiladas
  • 1
    Cover chillies with the boiling water in small heatproof bowl; stand 20 minutes. Discard stems from chillies. Blend or process chillies with soaking liquid until smooth.
  • 2
    Meanwhile, place chicken in medium saucepan of boiling water; return to the boil. Reduce heat; simmer, covered, about 10 minutes or until chicken is cooked through. Remove chicken from poaching liquid; cool 10 minutes. Discard poaching liquid (or keep for another use); shred chicken finely.
  • 3
    Preheat oven to 180°C. Oil shallow rectangular 3-litre (12-cup) ovenproof dish.
  • 4
    Heat oil in large frying pan; cook onion, stirring, until softened. Reserve half of the onion in small bowl.
  • 5
    Add garlic and cumin to remaining onion in pan; cook, stirring, until fragrant. Add chilli mixture, tomato paste, undrained tomatoes and oregano; bring to the boil. Reduce heat; simmer, uncovered, 1 minute. Remove sauce from heat. Season to taste.
  • 6
    Meanwhile, combine shredded chicken, reserved onion, half the sour cream and a third of the cheese in medium bowl.
  • 7
    Heat tortillas according to instructions on packet. Dip tortillas, one at a time, in tomato sauce in pan; place on board. Place 1/4 cup of the chicken mixture along edge of each tortilla; roll enchiladas to enclose filling.
  • 8
    Spread 1/2 cup tomato sauce into dish. Place enchiladas, seam-side down, in dish (they should fit snugly, without overcrowding). Pour remaining tomato sauce over enchiladas; sprinkle with remaining cheese.
  • 9
    Cook enchiladas, in oven, uncovered, about 15 minutes or until cheese melts and enchiladas are heated through. Serve with remaining sour cream; sprinkle with coriander (cilantro) leaves, if you like.

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