Chicken Enchiladas
Recipe by Chef Michael Williams
Michael Williams

Chicken Enchiladas

  • Prep time 25 mins
  • Cook time 40 mins

This is a fantastic recipe for the family to make together. Get the kids to roll their own and they will definitely feel proud.



  1.  Preheat a large frying pan on medium heat. Add a little oil and then the chicken. Cook until lightly browned and almost cooked through.
  2.  Add the onion, peppers and garlic and sauté for a couple minutes.
  3.  Now add the corn, beans, tomato, chilli powder and salt and cook for about 5-10 minutes until the mixture is no longer runny, but still moist.
  4.  Remove from heat and let the mixture cool enough so that you can handle without the risk of burning yourself. Stir in the cottage cheese.
  5.  Lay out your tortillas and begin rolling. Scoop about 1-2 cups of mixture onto the tortilla and roll tucking in both ends. Place in a casserole dish with the fold down so that it stays together and repeat until finished.
  6.  Top with tomato sauce and cheese and then bake in a preheated 400° F oven until the cheese has browned. 20-25 minutes.
  7.  Wait a few minutes as they will be hot and then serve and enjoy.


  • This dish can be made up and then frozen before baking to be enjoyed on another night. You can bake from frozen at 400° F for 45-60 minutes until warmed through.
  • The filling makes an awesome meal in itself and could be used alone as a meal or as a topper for rice or pasta.

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