This cheesy chicken enchiladas recipe is made with peppers, onion, enchilada sauce and mature Cheddar cheese. Flour tortillas are filled with the spiced mixture and baked until golden and bubbly. Ready in just 35 minutes, it serves 4.
I love making this for a quick midweek dinner when the family fancies something different. It comes together fast and everyone always asks for seconds.
Chicken Enchiladas Ingredients
- 1 tbsp vegetable oil
- 1 medium onion, thinly sliced
- 1 green pepper, sliced
- 1 red pepper, sliced
- 300g boneless, skinless chicken breasts, diced or shredded
- 1 tbsp chilli powder
- 300g enchilada sauce
- 8 mini flour tortillas
- 80g mature Cheddar cheese, grated
- Fresh coriander, chopped, to serve
- Soured cream or guacamole, to serve
How To Make Chicken Enchiladas
- Cook the filling: Heat the oil in a large pan over medium heat. Add the sliced onion, green pepper, red pepper and the diced chicken. Cook for 5–8 minutes, stirring often, until the chicken is cooked through and the vegetables have softened.
- Add the sauce: Stir in half of the enchilada sauce and the chilli powder. Cook for another 2 minutes until everything is well combined and the sauce has thickened slightly.
- Fill and roll: Divide the chicken and pepper mixture evenly among the mini flour tortillas. Roll each tortilla tightly and place them seam side down in a baking dish. Push them close together for a snug fit.
- Bake: Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle the grated Cheddar cheese evenly over the top. Bake in a preheated oven at 200°C (180°C Fan / Gas Mark 6) for 20 minutes, or until the cheese is melted and lightly browned.
- Serve: Remove from the oven and garnish with fresh chopped coriander. Serve straight away with a dollop of soured cream or guacamole.
What Makes the Best Chicken Enchiladas?
- Do not overstuff: Filling the tortillas too much makes them hard to roll and causes the filling to spill during baking.
- Warm your tortillas first: If the tortillas feel stiff or crack when you roll them, warm them in the microwave for a few seconds between damp kitchen paper.
- Cover with foil at the start: For the first 10 minutes of baking, cover the dish with foil to keep the tortillas and chicken moist before removing it for the cheese to brown.
- Adjust the heat: Add a pinch of chilli flakes or a dash of hot sauce to the filling if you prefer a spicier dish. For something milder, try our Hairy Bikers quesadillas instead.
What Should You Serve on the Side?
These enchiladas are a filling meal on their own, but a few sides take them to the next level. A simple green salad with a lime dressing cuts through the richness of the cheese nicely.
For a full Tex-Mex spread, serve with Mexican rice and refried beans. A dollop of soured cream or guacamole and a sprinkle of fresh coriander are the perfect finishing touches. You could also pair these with our Hairy Bikers chilli con carne for a bigger feast.
How Should You Store the Leftovers?
Place any leftover enchiladas in a sealed airtight container and store in the fridge for up to 3 days. Reheat in the microwave or oven until piping hot throughout.
To freeze, let the enchiladas cool completely. Wrap the dish tightly in cling film and then foil, or transfer to a freezer-safe container. They can be frozen for up to 3 months. Thaw in the fridge overnight before reheating.
Nutrition Facts
- Serving Size: 1 enchilada (approximate)
- Calories: 385 kcal
- Total Fat: 18g
- Saturated Fat: 8g
- Cholesterol: 65mg
- Sodium: 650mg
- Total Carbohydrate: 35g
- Dietary Fibre: 3g
- Sugars: 4g
- Protein: 21g
Frequently Asked Questions
Can you make chicken enchiladas ahead of time? Yes, assemble the enchiladas in the baking dish, cover tightly with cling film and refrigerate for up to 24 hours. When ready, remove the cling film, add the cheese topping and bake as directed.
How does this chicken enchiladas recipe compare to other versions? Most UK versions from Tesco and Old El Paso use fajita seasoning kits, while this recipe builds flavour from scratch with chilli powder and a proper enchilada sauce for a richer result.
Can I use beef or pork instead of chicken? Absolutely. Cooked shredded beef or pork works well as a swap. For a dedicated beef version, try our Hairy Bikers beef enchiladas.
What kind of enchilada sauce works best? A good quality red enchilada sauce from a jar gives the best results. Look for one with a rich, slightly smoky flavour rather than a thin, watery sauce.
Should I use corn or flour tortillas for enchiladas? Either works, but mini flour tortillas are easier to roll without cracking. Corn tortillas give a more traditional taste but need a quick warm in a dry pan first to stay flexible.
You May Also Like:
- Hairy Bikers Beef Enchiladas Recipe
- Hairy Bikers Quesadillas Recipe
- Hairy Bikers Chilli Con Carne Recipe
Hairy Bikers Chicken Enchiladas Recipe
Description
This chicken enchiladas recipe is made with peppers, onion, chilli powder and a rich enchilada sauce, all wrapped in flour tortillas and topped with melted mature Cheddar cheese. Ready in 35 minutes and serves 4.
Ingredients
Instructions
- Cook the filling: Heat the oil in a large pan over medium heat. Add the onion, green pepper, red pepper and the diced chicken. Cook for 5–8 minutes, stirring often, until the chicken is cooked through.
- Add the sauce: Stir in half the enchilada sauce and the chilli powder. Cook for 2 minutes until combined and slightly thickened.
- Fill and roll: Divide the mixture among the tortillas. Roll each one tightly and place seam side down in a baking dish.
- Bake: Pour the remaining sauce over the tortillas and sprinkle with cheese. Bake at 200°C (180°C Fan / Gas Mark 6) for 20 minutes until bubbly and golden.
- Serve: Garnish with fresh coriander and serve with soured cream or guacamole.
