Chicken enchiladas

Prep 0 h : 30 m
Cook 0 h : 30 m


  • 1 tbsp vegetable oil

    300g finely chopped red onion

    2 cloves garlic, crushed

    1 tsp ground cumin

    3 chipotle chillies, soaked in hot water and ground to a paste

    1 tbsp tomato paste

    800g canned crushed tomatoes

    1 tbsp finely chopped oregano

    500g chicken breast fillets, boiled and shredded

    160g sour cream

    240g coarsely grated cheddar

    6-inch flour tortillas, heated


  • Preheat oven to 180°C.

    Oil shallow rectangular three-litre ovenproof dish.

    Heat oil in a large frying pan; cook onion, stirring, until softened.

    Reserve half the onion in a bowl.

    Add garlic and cumin to remaining onion in pan; cook, stirring, until fragrant.

    Add chilli paste, tomato paste, undrained tomatoes and oregano; bring to the boil.

    Reduce heat; simmer, uncovered, 1 minute.

    Remove sauce from heat.


    For the filling: Combine chicken, reserved onion, half the sour cream and a third of the cheese in a bowl. Dip warm tortillas, one at a time, in tomato sauce in pan; place on board. Divide the chicken mixture between each tortilla; roll to enclose filling.

    Spread ½ cup tomato sauce into the dish.

    Place enchiladas, seam-side down, (they should fit snugly, without overcrowding).

    Pour remaining tomato sauce over; sprinkle with remaining cheese.

    Bake uncovered for 15 mins or until the cheese melts.

    Serve with remaining sour cream.