Oven Baked Chicken Enchiladas ~ The Blonde B

18 October 2014

Oven Baked Chicken Enchiladas

Have you ever had instant foodspiration from walking in to a shop?

That's exactly what happened to me the other day.

I was minding my own business in town when a bunch of flower pots decided to trip me up right in front of an independent greengrocers. Bloody flowers, I mumbled. I was about to walk buy but the colourful fruit and veg from within were calling my name "Chaaarlotte... Oh Chaaarlotte", not in a creepy Halloween-ie way though.

So I stepped in and was like a kid in a candy store.

"Over here, over here!" the vibrant peppers were calling. "Wanna check out our layers?" said the onion. Then the avocado in his deep Mexican accent sauntered over and said "Chica, I know what-chu wanna do. Take me home and lets have a Mexican fiesta!"

A Mexican fiesta indeed, I thought. A spicy, cheesy, Mexican and delicious one!

To make enough enchiladas for two or 3, depending on how greedy you are feeling you need:

1 onion, sliced

2 peppers (I used 1 red, 1/2 green and 1/2 yellow to make it more colourful)

2 chicken breasts, cut in to strips

1 can chopped tomatoes

1 red chilli

Fajita mixed spices (store bought *GASP*)

1 cup of water

Grated cheese, I used mozzarella but you can use your favourite kind!

These are also a must:

Sour cream


Guacamole (avocado, tomato, lime, salt and coriander)

Fry up the onions, chicken and peppers with some olive oil. Once the chicken is half cooked or white in colour add the can of chopped tomatoes, chilli and Fajita spices and a cup of water. Let it simmer and bring to the boil.

Whilst the chicken chilli Fajita mix is bubbling away, mash up an avocado and tomato with some lime, salt and coriander or try making my proper Guacamole if you extra time!

Line a flour tortilla with some sour cream and grated cheese in a deep dish, place a big dollop of chicken mixture in the middle and roll.

Fill the dish with as many tortillas you can depending on how much mixture you have. 

Sprinkle some more cheese on top and cook in the oven for about 20 minutes. 

Serve with the guac, salsa and sour cream 
I used to make this with Mum every Saturday during my last year at school. We used to research universities together, make this Mexian lasagne together and snuggle up on the sofa together. 

Not the most beautiful looking dish but a delicious and comforting one!

Loads left over. I told you. Dare you not to eat it!


  1. Oh my,happy memories ! It looks so delicious!