A baking dish containing Easy Chicken Enchiladas
Print Recipe
5 from 3 votes

Easy Chicken Enchiladas

Mouthwatering shredded chicken in a rich spicy sauce make up the filling for these Chicken Enchiladas. An authentic slow cooked Mexican dish.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Main Course
Cuisine: Mexican
Servings: 4 people
Calories: 448kcal
Author: Dannii


  • 300 g chicken breasts diced
  • 300 g homemade enchilada sauce (or store bought)
  • 1 onion thinly sliced
  • 1 green pepper sliced
  • 1 red pepper sliced
  • 8 mini flour tortillas
  • 80 g mature cheddar cheese grated
  • fresh coriander (cilantro) to serve (chopped)


  • Put some oil in a pan and add the chicken, onions and pepper and cook for 5-8 minutes minutes, stirring often.
  • Stir in half the enchilada sauce. and cook for a further 2 minutes.
  • Take a tortilla, add some chicken and pepper mix and roll up and put in a dish. Repeat with all the tortillas.
  • Pour the other half of the sauce over the rolled tortillas and then sprinkle over the cheese.
  • Bake at 200C for 20 minutes, until the cheese starts to brown. Sprinkle with coriander before serving.



  • Cover the pan in foil before putting it in the oven, as this will keep the chicken nice and moist.
  • You could serve these easy chicken enchiladas with a big green salad.
  • We used cheddar on top of ours, but you could use a mixture of shredded cheeses that melt well.
  • Feel free to swap the chicken out for shredded beef, prawns or even just extra vegetables.
  • Add some extra greens by stirring in some shredded spinach or kale.


Serving: 2enchiladas | Calories: 448kcal | Carbohydrates: 57g | Protein: 31g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 69mg | Sodium: 1437mg | Potassium: 452mg | Fiber: 9g | Sugar: 12g | Vitamin A: 1765IU | Vitamin C: 66mg | Calcium: 321mg | Iron: 3mg