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Chicken Enchiladas Recipe

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As you can see from this recipe below, we have included new features whereby you can tick items off the ingredient and instruction lists. Basically, you can easily access the recipe on any device (smart-phone, tablet or laptop) while cooking in the kitchen without having to print it out (or write down the steps). The same format will apply across all existing recipes on the site in the time to come. 😊

Chicken Enchiladas Recipe

Today, I’m sharing an easy Chicken Enchiladas Recipe. You can either use home-roasted chicken or ready-to-eat rotisserie chicken from the supermarket for this recipe.

If you want to try roasting your own chicken, check out my Honey Lemon Chicken Recipe or Honey BBQ Chicken Recipe.

Chicken Enchiladas Recipe

I baked the chicken enchiladas with cheddar cheese on top so as to achieve a nice golden brown, cheesy crust on top. If you love cheese, you will sure to enjoy this casserole meal. 😉

Chicken Enchiladas Recipe

  • 1 roasted chicken (approx. 1kg before cooking), deboned & hand-shredded (reserve pan juices)
  • 500ml chicken broth
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano
  • 3 tbsp tomato paste
  • kernels of 2 corn cobs
  • 200g cheddar cheese, grated
  • 8 wholemeal tortilla wraps
Preheat oven to 180 deg C on fan mode.
In a saucepan, combine the broth, cumin, oregano, tomato paste and reserved pan juices (from the roasted chicken). Bring to a boil and turn off the heat.
Dip each tortilla into the broth and transfer onto a plate.
Divide the chicken meat and corn kernels among the 8 tortillas, roll them up and line them side by side (seam side down) in a 8″ x 12″ baking dish.
Pour the broth over the enchiladas and scatter the cheese evenly on top.
Bake in the middle of the oven for 12-15 minutes or till the cheese turns golden brown.

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