Cheesy Chicken Enchiladas
with Sour Cream- Sulphites
- Wheat
- Milk
Enchiladas – what could be more fun? Take one part smoky, tender chicken and one part melted cheesy goodness and top with a generous dollop of sour cream. Let the whole family chip in with this easy-to-make Mexican-inspired feast.
2 unit
Chicken Breasts
6 unit
Flour Tortillas
()
56 g
Red Onion
200 g
Green Bell Pepper
2 tbsp
Mexican Seasoning
½ cup
Cheddar Cheese, shredded
()
3 tbsp
Sour Cream
()
1 tbsp
All-Purpose Flour
()
1 unit
Chicken Broth Concentrate
2.5 tbsp
Oil*
0.06 tsp
Salt*
0.06 tsp
Pepper*
Before starting, preheat the broiler to high. Wash and dry all produce. Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then flour. Stir to combine. Whisk in 1 cup water, 1 1/2 tbsp Mexican Seasoning (dbl both for 4 ppl) and broth concentrate until smooth, 1 min. Bring to a boil. Once boiling, reduce heat to medium-low. Simmer, whisking often, until sauce thickens slightly, 4-6 min. (TIP: Cook sauce a little longer if you prefer a thicker enchilada sauce!)Remove from heat.
Meanwhile, core, then cut pepper into 1/4-inch slices. Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl). Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions and peppers. Cook, stirring often, until peppers soften, 5-6 min. Remove from heat, then transfer veggies to a large bowl.
Pat chicken dry with paper towels. Carefully cut each chicken breast in half, parallel to the cutting board. Thinly slice each piece of chicken into 1/4-inch strips. Season with salt, pepper and remaining Mexican Seasoning. Reheat the same pan over medium. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Cook, stirring occasionally, until chicken is golden and cooked through, 4-5 min.** Remove from heat, then transfer chicken to the bowl with veggies. Add half the enchilada sauce. Toss to coat.
Wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 30 sec. (TIP: Warming the tortillas makes them easier to fill and roll!)Meanwhile, lightly oil an 8x8-inch baking dish (9x13-inch for 4 ppl) with 1/2 tbsp oil (dbl for 4 ppl). Place tortillas on a clean work surface. Divide chicken and veggie filling between tortillas. Roll up to close and place in the prepared baking dish, seam-side down.
Drizzle remaining enchilada sauce over enchiladas, then sprinkle cheese over top. Broil in the middle of the oven until cheese is melted and tortilla edges are slightly crispy, 3-4 min. (TIP: Keep an eye on enchiladas so they don't burn!)
Divide enchiladas between plates. Dollop sour cream over top.
- Flavour: Most families found the seasoned chicken and enchilada sauce flavourful and satisfying; some felt the overall dish was a touch bland and suggested adding garlic, fresh cilantro, or a splash of hot sauce to boost depth.
- Ease of prep: The recipe is straightforward, though several reviewers noted it takes longer than the suggested time and uses more dishes than expected.
- Suggestions: Use larger tortillas or add extra filling options like corn, black beans, or jalapeños; adding cheese inside the enchiladas as well as on top gives a richer, more cohesive result. To avoid soggy tortillas, consider drizzling the sauce over the enchiladas just before baking rather than before assembly.
- Leftovers: Extra filling makes a great next-day bowl, and some reviewers found the enchiladas reheated well in an air fryer or oven.
- Sauce: The sauce can stay thin even after simmering; whisking in a little extra flour and cooking it a few minutes longer helps it thicken properly. A few reviewers also found the sauce overpowering and preferred using only half the seasoning.
- Side dish: Many reviewers felt the meal needed a side; a simple green salad, rice, or tortilla chips with salsa rounded it out nicely.
