Chicken Enchiladas |

Posted on

17 September 2012



Chicken Enchiladas

Chicken Enchiladas


8 oz. mature cheddar cheese, grated
4oz. mild gouda, grated
5 oz. shredded boiled chicken
8.5 oz. sour cream
1 red pepper, chopped
1 oz. sliced pickled jalapenos (depending on how spicy you want it)
2 fl oz. canned cream of chicken soup
¼ medium onion, finely chopped
salt & pepper to taste
flour tortillas, warmed


  • Combine all the ingredients apart from ½ a cup of cheddar cheese and the tortillas in a bowl
  • Season to taste
  • Spoon the ingredients into a tortilla and roll the tortilla up
  • Place seam side down into an oven proof dish, cover with tin foil and bake for 20 minutes
  • Sprinkle the remaining cheese and bake until the cheese melts
  • serve with a dollop of sour cream and guacamole
Cooks Note

Serves 4

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