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Shredded Chicken Enchiladas

Shredded Chicken Enchiladas - Delicious shredded Chicken Enchiladas with Jalapeño Lime Enchilada sauce, shredded chicken and cheese. This definitely makes the perfect weeknight dinner.

Course Dinner
Cuisine Mexican
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

Filling and Topping

  • 2 tbsp Oil
  • 1 Onion diced
  • 250 grams Cooked Shredded Chicken
  • 2 tbsp Jalapeños diced
  • 1 tbsp Lime Juice
  • 2 tbsp Sweetcorn
  • 375 grams Cheddar Cheese
  • 230 grams Sour Cream or Crème Fraîche
  • 8 large Tortillas Flour

Sauce

  • 3 tbsp Oil
  • 2 tbsp Plain Flour
  • 4 cloves Garlic crushed
  • 3 tbsp Red Chilli Powder
  • 250 ml Plum Tomatoes Pureed
  • 250 ml Chicken or Veg Stock
  • 1/3 tsp Onion Powder
  • 1 tbsp Pickled Jalapeños diced
  • 1/2 Lime Juiced
  • 2 tsp Cumin
  • 1 tsp Mixed Dried Herbs
  • 1/4 tsp Salt

Instructions

  1. Preheat oven to Gas Mark 4, 180 degrees.

Filling and Topping

  1. Heat the oil and add the onion. Cook for 4 - 5 minutes until light golden brown, then stir in the chicken. Stir for 2-3 minutes. Remove from heat.

  2. In a small bowl combine the chicken mixture, 1/2 the cheese, the sour cream and lime juice. 

  3. Stir in the jalapeños and corn. Cook for 2 minutes and remove from the heat.

Sauce

  1. Heat the oil in a medium sized pan over medium heat. Stir in the flour, chilli and garlic and combine together.

  2. Pour in the tomatoes and stock, then add the onion powder, jalapeños, lime, cumin, herbs and salt. Bring to the boil, then simmer for 8 - 10 minutes. 

Assemble

  1. Dip a tortilla in the sauce, then add some of the filling. Roll tight and put into the baking dish seam down. Repeat with other tortillas.

  2. Pour over the remaining sauce and add the cheese mixture. Bake for 25 minutes.