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Chicken Enchiladas

Chicken Enchiladas

Looking for a tasty, easy way to feed friends? This easy enchilada recipe should do the trick. Packed full of flavour and super versatile, we can’t think of a better way to impress guests and make mouths water. So gather everyone round, set the table, and get ready to serve up a sizzling treat.

At a Glance



Prep Time:

15 min

Cooking Time:

40 min

How To Make Enchiladas

This easy enchilada recipe is so versatile, you can adapt it to suit a whole range of dietary needs. For making vegetable enchiladas, use beans instead of meat. For a vegan-friendly alternative, use vegan cheese and swap out the butter for olive spread and the sour cream for a vegan alternative.

What you'll need:


  • 2 tablespoons of butter
  • 170g chopped onion
  • 4 cloves of minced garlic
  • 1 teaspoon of ground coriander
  • 1 tablespoon of pickled jalapeño pepper slices
  • 3 tablespoons of all-purpose flour
  • 475ml of chicken stock
  • 8 flour tortillas
  • Salt and pepper
  • 225g sour cream
  • 170g cheddar cheese
  • Grilled thinly sliced chicken

To Garnish:

  • Chopped coriander
  • Finely chopped tomatoes
  • Sliced spring onions
  • Optional: Finely chopped jalapeños


The Sauce:

  1. Start by making the sauce for your easy enchiladas. Heat a saucepan over medium heat and melt your butter. Once melted, add onions, garlic, coriander, salt and pepper and cook for 4-5 minutes.
  2. In a separate bowl, begin to stir in your flour, pickled jalapeños and sour cream. Once mixed, add these ingredients to your saucepan and combine with the onions. Cook for 3-5 minutes.
  3. Stir in the chicken stock on a high heat and whisk until thickened for 3-5 minutes. Remove from heat.

The Filling:

  1. Preheat your oven to 200° C. Brush a large, shallow baking tray with sunflower oil Before lining up your tray with tortillas, ready to be filled.
  2. Put your chicken into a mixing bowl and stir ¾ of your sauce in to make your filling, ensuring all sauce is mixed in well.
  3. Place your filling evenly across each of your three tortillas in your baking tray, roll up and place seam side down.
  4. Once all tortillas are filled, use your remaining sauce to drizzle over your tortillas.
  5. Cover your baking tray with foil and bake for 30 minutes until piping hot. Sprinkle with the remaining cheese and bake for 5 more minutes. Remove from the oven, and leave to stand for ten minutes before serving.  

*Recipe adapted from Foodista, licensed under CC BY 3.0.

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