HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCheesy Chicken Enchiladas
Cheesy Chicken Enchiladas

Cheesy Chicken Enchiladas

with Sour Cream and Cilantro

Read more

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
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

570 g

Chicken Thighs

227 g

Red Onion

454 unit

Green Bell Pepper

3 tbsp

Mexican Seasoning

113 g

Cheddar Cheese, shredded


½ cup

Sour Cream


10 g


10 unit

Flour Tortillas


1 tbsp

All-Purpose Flour


1 unit

Chicken Broth Concentrate

Not included in your delivery



Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3012 kJ
Calories720 kcal
Fat31 g
Saturated Fat12 g
Carbohydrate55 g
Sugar9 g
Dietary Fiber5 g
Protein50 g
Cholesterol186 mg
Sodium1387 mg
Utensilsarrow down iconarrow down icon
Large Pan
Baking Dish
Instructionsarrow up iconarrow up icon
download icondownload icon

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


Heat a small pot over medium heat. Add a drizzle of oil then sprinkle with the flour. Stir together. Add 2 tbsp Mexican seasoning, broth concentrate and 1 cup water. Bring to a boil, then reduce the heat to medium-low. Simmer until slightly thickened, 10-12 min.


Wash and dry all produce. Meanwhile, core, then cut the bell peppers into 1/4-inch strips. Roughly chop the cilantro.


Heat a medium pan over medium-high. Add a drizzle of oil, then the onion and bell peppers. Cook until the onion softens, 4-5 min. Add the chicken and remaining Mexican seasoning. Cook until the chicken is golden-brown, 4-5 min. Stir in half the enchilada sauce.


Spray or wipe a 9x13-inch baking dish with some oil. 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.


Drizzle the tops of the enchiladas with the remaining enchilada sauce and sprinkle with cheddar cheese. Broil in the centre of the oven until the cheese has melted and crisped, 3-4 min.


Divide the enchiladas between plates. Dollop with sour cream and sprinkle with cilantro.