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Cheesy Chicken Enchiladas
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Cheesy Chicken Enchiladas

Cheesy Chicken Enchiladas

with Sour Cream and Cilantro

Enchiladas - what could be more fun? Take one part smoky, tender chicken, one part melted cheesy goodness and top with a generous dollop of sour cream. Let the whole family chip in for this Mexican-inspired fave.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes


/ serving 4 people

680 g

Chicken Thighs

227 g

Red Onion

2 unit

Green Bell Pepper

1 tbsp

Enchilada Spice Blend

(Contains Sulphites)

1 cup

Enchilada Sauce

113 g

Cheddar Cheese, shredded

(Contains Milk)

½ cup

Sour Cream

(Contains Milk)

14 g


8 unit

Flour Tortillas

(Contains Gluten)

Not included in your delivery




Nutrition Values

/ per serving
Calories731 kcal
Energy (kJ)3059 kJ
Fat31 g
Saturated Fat0 g
Carbohydrate58 g
Sugar0 g
Dietary Fiber3 g
Protein48 g
Cholesterol0 mg
Sodium404 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pan
Baking Dish



Preheat your broiler to high. (To broil the enchiladas.)


Prep: Wash and dry all produce. Core, then cut the green peppers into 1/4-inch strips. Coarsely chop the cilantro. Cut the chicken into thin strips.

Cook the chicken

Cook the chicken and veggies: Heat a large pan over medium-high. Add a drizzle of oil, then the the onion and green pepper. Cook until onion is soft, 3-4 min. Add the chicken. Cook until chicken is golden-brown, 3-4 min. Sprinkle over the enchilada seasoning and cook for 1 min. Pour in the enchilada sauce. Stir to combine.

Make the enchiladas

Bake the enchiladas: Spray a 9x13-inch baking dish with some oil (or dip a piece of paper towel in some oil and wipe the inside of the dish!) Place one tortilla on your cutting board. Top with 1/4 cup chicken mixture. Roll up to close and place, seam side down, in the prepared baking dish. Repeat with the remaining tortillas and chicken mixture. (You should be able to fit 8 enchiladas in a 9x13-inch baking dish!) Drizzle the tops with the remaining enchilada sauce from the pan, and sprinkle with the cheddar cheese. Broil in the centre of the oven until the cheese has melted and crisped up, 3-4 min (TIP: Keep your eye on it so it doesn't burn!)


Finish and serve: Divide the enchiladas between plates. Dollop with some sour cream and sprinkle with cilantro. Enjoy!

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