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Chicken Enchilladas

This is a very easy abd tasty version of this mexican dish. The ingredients are easy to have on hand. I have been making this dish for several years and am often asked to make it for family and friends.



  • 1.

    Preheat oven to 220C

  • 2.

    Heat oil in pan and fry onion until soft

  • 3.

    Mix soup and sour cream together in a bowl

  • 4.

    Add chicken meat and chilli to onion and heat through

  • 5.

    Add in 1/3 of the soup and sour cream mix

  • 6.

    Heat all together for a few minutes over medium heat

  • 7.

    Lightly grease a rectangle baking dish

  • 8.

    Divide the chicken filling between the 6 tortillas

  • 9.

    Wrap each one up into a long cylinder and place closely side by side in the dish

  • 10.

    Spead the remaining soup mixture over the top and sprinkle with the grated cheese

  • 11.

    Cook in th oven until golden around 30 minutes

  • 12.

    Serve with your favourite salad


This recipe is easy to make into a lower fat version by replacing the dairy ingredients with lower fat varieties. I have tried this and it works well. Also easy to make mild or hotter by adjusting the amount of chilli used.

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and Other Whites are the best wines to pair with Chicken Enchilladas.


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