Speedy Chicken Enchiladas
Get dinner on the table quickly with this Speedy Chicken Enchilada recipe. You can make the sauce in advance and store in an airtight container in the fridge to save time, or use a store-bought sauce if that makes life easier.
How long will it take?
40 minutes
What’s the serving size?
Serves 4
What do I need?
For the Enchilada Sauce
- 2 tbsp olive oil
- 2 tbsp plain flour
- 4 tbsp chilli powder
- 1 tsp onion powder
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp ground cumin
- ¼ tsp dried oregano
- 2 ¼ cups vegetable stock
- 2 tbsp tomato paste
For the Enchiladas
- 1 ½ cups cold barbecue chicken, shredded
- 8 tortillas
- 2 ½ cups grated cheese, divided
- Salt and pepper to taste
- Sour cream to serve
- Parsley to garnish
How do I make it?
For the Enchilada Sauce
- Heat olive oil in a small saucepan over medium-high heat.
- Add flour and whisk for 1 minute, then add chilli powder, onion powder, garlic powder, salt, cumin, and dried oregano and whisk for 30 seconds.
- Continue whisking while you slowly add the stock, then add tomato paste and whisk until the sauce is smooth. Bring to a simmer, then remove from the heat.
For the Enchiladas
- Preheat oven to 180C.
- Add chicken to a large bowl with ¼ cup of enchilada sauce and 1 cup of grated cheese. Mix together and season with salt and pepper to taste.
- Microwave tortillas in microwave for 30-40 seconds or until they are soft and pliable.
- Assemble enchiladas by filling each tortilla with the chicken mixture and rolling tightly to close. Place in a greased baking dish seam side down.
- Pour remaining enchilada sauce over the torillas and top with the remaining grated cheese. Cook in the oven for 20 minutes or until the cheese has melted and is bubbly.
- Serve with sour cream and garnished with parsley.
