Creamy chicken enchiladas

simple 30 minute mexican style meal


  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 1 green pepper, deseeded and finely chopped
  • 100ml Avonmore Cooking Cream
  • 4 tbsp Avonmore Sour Cream, plus extra to serve
  • 80g cream cheese, softened
  • 500g hot salsa
  • 160g Avonmore Freshly Grated Red Cheddar
  • 4 chicken fillets or skinless thighs, poached and shredded
  • 1 x 400g tin of kidney beans
  • ½ tsp chilli powder
  • ¼ tsp cumin
  • Salt and black pepper
  • 4 spring onions, thinly sliced
  • 8 flour tortillas


1 Heat the oil in a large pan over a medium-high heat and cook the onion and pepper for 2-3 minutes until just softened. Set aside and allow to cool.

2 Preheat the oven to 170˚C/150˚C fan/gas mark 3.

3 In a bowl, beat together the cooking cream, sour cream and cream cheese. Stir in about one-third of the salsa with half of the Cheddar, the shredded chicken, kidney beans, chilli powder, cumin and half of the spring onions. Season with salt and black pepper.

4 Spread half of the remaining salsa in the bottom of a 23 x 33cm baking dish. Place about one-eighth of the chicken mixture down the centre of one of the tortillas. Roll up and place in the dish, seam side down. Repeat with the remaining tortillas and filling.

5 Pour the remaining salsa over the enchiladas and top with the remaining cheese. Bake for 20-25 minutes or until the cheese is melted and the enchiladas are heated through.

6 Sprinkle with the remaining spring onions and serve with extra sour cream.


4.00 avg. rating (76% score) - 2 votes

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