Chicken Enchiladas

1 Mar

I had a sudden craving for chicken enchiladas the other day as I had watched a television programme ‘Little People, Big World’ when the mom was making some for dinner. Knowing that there would be sour cream and cheese involved, I knew somehow that this would be a hit with the sister. And true enough, she loved it alright 😉

This is a pretty simple recipe as you can prepare the chicken mixture beforehand and have it frozen. You can always thaw, reheat and then use it again when you have more flour tortillas. This is great for movie nights, dinner with friends or even a potluck session. This is my rendition as I wasn’t too sure what to expect from following the exact measurements.

Hope you’ll enjoy this hot and spicy Mexican food as much as we did!


  • 4 skinless, boneless chicken thighs (or breast halves)
  • 1 yellow onion, chopped
  • 3/4 cup sour cream
  • 1/2 cup Mozzarella cheese
  • 1/2 cup Parmesan cheese
  • 1 tablespoon chopped fresh parsley
  • 1/2 tablespoon mixed herbs
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt (optional)
  • 180 gm tomato paste
  • 1/2 tablespoon cayenne pepper (more, if desired)
  • 1 green bell pepper, chopped
  • 5 garlic cloves, minced
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon butter
  • 1 pack flour tortillas (10 pieces)
  • 1 jar taco sauce (about 350 gm)
  • More Mozzarella & Parmesan cheese


Preheat the oven to 150 degrees Celsius.

In a medium non-stick skillet over medium heat, cook the chicken in olive oil until it is slightly cooked. Remove the chicken and cut into smaller pieces (you can shred it too). Add the butter and minced garlic into the skillet. Saute the chicken pieces until fragrant. Add sour cream, Mozzarella cheese, Parmesan cheese, parsley, mixed herbs and ground black pepper. Heat until the cheese melts. Stir in salt, tomato paste, cayenne pepper and green pepper.

Roll even amounts of the mixture in the tortillas and arrange in a baking dish. Cover with taco sauce and followed by both cheese. Bake uncovered in the preheated oven for 20 – 30 minutes. Let it cool for at least 10 minutes before serving it with sour cream.

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