Enchiladas de Pollo Fáciles

Ingredients

• 10 ml (2 teaspoons)vegetable oil
• 6 boneless, skinless chicken breasts (about 1.13 kg / 2½ lb), cut into 2.5 cm (1-inch) pieceschicken breasts
• 1 medium onion, chopped (about 75 g / ½ cup)onion
• 5 ml (1 teaspoon)ground cumin
• 5 ml (1 teaspoon)garlic salt
• 2.5 ml (½ teaspoon)dried oregano leaves
• 360 ml (1½ cups)sour cream
• 180 ml (¾ cup)chopped roasted red bell peppers, from a jar
• 1 can (113 g / 4 oz), drainedchopped green chiles
• 340 g (12 oz / 3 cups), finely shreddedMexican cheese blend
• 2 cans (283 g / 10 oz each)mild red enchilada sauce
• 12 tortillas from 2 packages (312 g / 11 oz each; 8-count packages)flour tortillas for burritos
• as neededcooking spray

Instructions

1. 1

   Heat the oven

   Heat the oven to 177°C (350°F). Coat a 33 × 23 cm (13 × 9-inch; 3-quart) baking dish and a 20 cm (8-inch; 2-quart) square baking dish with cooking spray.

2. 2

   Cook the chicken

   Heat the oil in a 30 cm (12-inch) frying pan over medium-high heat. Add the chicken and onion and cook, stirring, for 4 to 5 minutes, until the chicken is no longer pink in the centre. Stir in the cumin, garlic salt and oregano, cook for 1 minute more, and drain if needed. Transfer the mixture to a large bowl.

3. 3

   Mix the filling

   Set aside 30 ml (2 tablespoons) of the sour cream in a small bowl and refrigerate it. Stir the remaining sour cream into the chicken mixture with the roasted peppers, green chiles and 1½ cups of the cheese.

4. 4

   Fill the tortillas

   Spread a heaped 180 ml (¾ cup) of chicken mixture down the centre of each tortilla, then roll it up. Arrange 8 tortillas seam-side down in the larger dish and 4 seam-side down in the smaller dish.

5. 5

   Add sauce and cheese

   Divide the enchilada sauce evenly between the dishes and sprinkle over the remaining 1½ cups of cheese. Spray two sheets of foil with cooking spray and cover each dish with the sprayed side facing down.

6. 6

   Bake the enchiladas

   Bake for about 50 minutes, until the enchiladas are hot. Drizzle them with the reserved 30 ml (2 tablespoons) of sour cream.

What are chicken enchiladas?

Enchiladas are a Mexican dish of tortillas filled, rolled and covered with sauce before baking. This version takes a mild, family-friendly route, combining chicken with sour cream, roasted peppers, green chiles and a Mexican-style cheese blend.

The creamy filling balances the red enchilada sauce, while dividing the rolls between two dishes makes the batch easier to fit in the oven.

Nutrition and macros by portion

The nutrition label shows one serving as written: 565 calories, 39g protein, 47g carbs, 25g fat.

The tortillas provide most of the carbohydrates, while the chicken contributes much of the protein. Cheese and sour cream supply a large share of the fat, and the sauce, cheese and garlic salt contribute sodium. Pair an enchilada portion with salad or vegetables to add freshness and balance the plate.

Building a flavourful filling

Chicken and onion: Cut the chicken into evenly sized pieces so they cook at a similar pace in the frying pan. The onion softens alongside it and adds flavour throughout the filling.

Seasonings: Cumin, garlic salt and oregano give the chicken a savoury base. Stir them in after the chicken has cooked for several minutes so they coat the mixture before it goes into the bowl.

Creamy additions: Sour cream, roasted red peppers and green chiles make the filling moist and gently tangy. Drain the chiles well so the mixture does not become watery.

Rolling without overfilling

Even portions: Use a heaped 180 ml (¾ cup) of filling per tortilla, as directed. Keeping the amount consistent makes the rolls easier to close and helps the batch divide neatly between the two dishes.

Seam side down: Set each tortilla with its seam underneath so it stays rolled while you add the sauce and cheese. Flour tortillas are flexible, but warm them briefly if they feel stiff and are difficult to roll.

Knowing when they are ready

The recipe calls for about 50 minutes in a 177°C (350°F) oven, with each dish covered in foil. The main cue is that the enchiladas are hot; if checking with a food thermometer, check the centre of the filling.

Keep the foil’s sprayed side facing the food as instructed. This helps reduce the chance of cheese sticking to the covering.

Choosing the sauce and heat

Mild sauce: The recipe uses mild red enchilada sauce for a gentler finish. Use a medium or hot red sauce if you prefer more heat, as suggested in the recipe description.

Green chiles: These add a distinct pepper flavour without changing the basic method. Drain them before mixing them into the filling.

Serving the enchiladas

Rest the dishes briefly after baking so the rolls are easier to lift out intact. Finish with the reserved sour cream, drizzled over the top just before serving.

Serve with a crisp salad, sliced tomatoes or steamed vegetables for freshness alongside the rich, cheesy filling. Rice or beans also work when you want a more substantial plate.

Recipe notes & tips

• Drain the roasted peppers and green chiles well to keep the filling from becoming loose.
• Use a heaped 180 ml (¾ cup) of filling per tortilla to portion the mixture evenly.
• Keep the reserved sour cream refrigerated until the enchiladas have finished baking.
• Set the rolled tortillas seam-side down before adding sauce so they are less likely to unroll.
• Divide the rolls between the two specified dishes rather than crowding them into one.
• Choose medium or hot red enchilada sauce if you want more heat.

Variations

• Extra heat: Use medium or hot red enchilada sauce instead of mild.
• Fresh finish: Serve with chopped coriander or sliced spring onions.
• More vegetables: Add a side of cooked vegetables or a crisp salad.
• Bean side: Serve with beans for a more substantial meal.
• Cheese topping: Use another finely shredded cheese blend in place of the Mexican blend.

Common mistakes to avoid

• Wet filling: Drain the roasted peppers and green chiles well before mixing.
• Uneven rolls: Portion the filling consistently, using a heaped 180 ml (¾ cup) for each tortilla.
• Loose tortillas: Place each roll seam-side down in the baking dish.
• Sticking foil: Spray the foil and place its sprayed side facing down over each dish.
• Overly spicy sauce: Stick with mild sauce for the recipe’s gentler flavour.
• Dry reheated portions: Cover leftovers while reheating so they retain moisture.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat covered in an oven until hot throughout, or microwave individual portions; add the sour-cream drizzle after reheating.

Frequently asked questions