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Chicken Enchiladas

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2.97 out of 1700 votes

Course: Main course

Recipe Ingredients

  • 4 chicken breasts, skinned and boned
  • 3 tbsp olive oil
  • 400g can tomatoes
  • 1/2 Spanish onion
  • 2 garlic cloves
  • 2 tsp chilli powder
  • 1 tsp dried marjoram
  • 300ml chicken stock
  • salt and black pepper
  • 8 soft flour tortillas
  • 1/2 Webbs lettuce
  • 2 spring onions
  • 75g feta cheese
  • 1 red onion
  • fresh coriander sprigs
  • 1 lime or lemon

Recipe Instructions

- Cut the chicken breasts into strips. Heat 2 tablespoons of the oil in a pan, add the chicken and stir-fry for 5 minutes, or until cooked. Using a lotted spoon, remove the chicken from the pan and keep warm.
- Drain the tomatoes. Peel and finely chop the onion and garlic. Heat the rest of the oil in the pan and fry the onion and garlic for 3 minutes. Add the tomatoes, chilli powder, marjoram and chicken stock and bring to the boil. Boil rapidly for 15 minutes, stirring now and again, or until the sauce is reduced by a third. Season to taste.
- Wrap the tortillas in foil and bake in a 180 degree celcius/gas mark 4 over for 10 minutes. Meanwhile, shread the lettuce and the spring onions. Dice the feta cheese, then peel and finely slice the red onion.
- Brush one side of each tortilla with the sauce. Scatter the lettuce and chicken on top. Working quickly, roll up the tortillas and arrange on a serving plate. Spoon over the remaining sauce. Scatter cheese and onions over the tortillas. Garnish with coriander, and the lime or lemon cut into wedges.

Entered by: Chris Entered: 31/10/2008

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