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Chicken Enchiladas

  • Timer Prep 10 min
    Cook 21 min
  • Chef hat Easy


Cut the chicken breasts into strips. Finely slice the large red onions. Finely grate the Cheddar cheese. Slice the spring onions.


  1. 1 Heat the oven to 180°C/ 350°F/gas 4 (160°C for fan ovens).
  2. 2 Stir-fry the chicken with the olive oil for 3-4 minutes.
  3. 3 Add the seasoning sachet and the onion. Cook for a further 2 minutes until the chicken is just cooked through.
  4. 4 Divide the mixture among the tortillas, sprinkle with 100g of the cheese and roll up tightly.
  5. 5 Mix the enchilada sauce with the chicken stock and spoon a little over the bottom of an ovenproof dish. Place the tortillas on top, spoon the remaining sauce around and over them and scatter with the remaining grated cheese.
  6. 6 Place in the oven and bake for 15 minutes or until golden and bubbling.
  7. 7 Garnish with the spring onions to serve.