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Chicken Enchiladas. Here’s my easy recipe for chicken enchiladas made with leftovers and not a can or jar or sauce in sight!

Chicken Enchiladas

Amanda
Chicken Enchiladas. Here’s my easy recipe for chicken enchiladas made with leftovers and not a can or jar or sauce in sight!
5 from 4 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 525 kcal

Ingredients
  

  • 200 g frozen spinach chopped and thawed
  • 500 g Carton of sieved tomatoes
  • One onion finely chopped
  • 1 Red pepper, chopped
  • 1 Yellow pepper, chopped
  • 6 Tortillas about 20 cm diameter
  • 1 Teaspoon chilli powder
  • 1 Teaspoon smoked Paprika
  • ½ Teaspoon oregano
  • Seasoning
  • ½ Teaspoon Garlic powder
  • 250 ML Chicken stock or water
  • 500 g Cooked shredded chicken meat
  • 1 Teaspoon Cumin powder
  • 2 Teaspoons cornflour
  • 250 G Tub of ricotta cheese
  • 1 Tablespoon Oil
  • 2 Tablespoons Chopped coriander
  • 200 g Grated cheese

Instructions
 

  • Put water, tomato, cumin, chilli, oregano, garlic powder, smoked paprika and cornflour into a saucepan. Heat and bring to the boil gently stirring until thickened. Season to taste
  • Heat the oil in a pan and gently cook the onion and pepper every low heat until softened and remove with a slotted spoon.
  • Combine the chicken with the onion pepper mixture, spinach and ricotta cheese. Mix well and season to taste. 
  • Divide the mixture  between the tortillas and roll up.
  • Add half of the sauce to a large oven dish and lay the filled tortillas on top, seam side down. Pour over the remaining sauce.
  • Top with the grated cheese and place in a preheated oven at 180 C for twenty minutes until hot and bubbling.
  • Serve with the coriander sprinkled over.

Nutrition

Calories: 525kcalCarbohydrates: 30gProtein: 45gFat: 25gSaturated Fat: 12gCholesterol: 128mgSodium: 711mgPotassium: 843mgFiber: 4gSugar: 7gVitamin A: 5555IUVitamin C: 71.2mgCalcium: 450mgIron: 4.6mg
Keyword chicken, enchiladas
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