The MacPherson Diaries

White Chicken Enchiladas

by

Jump to Recipe

Imagine delicious Mexican chicken, onions and capsicum all wrapped in tortillas, and then baked with a creamy cheese sauce and topped with a fresh avocado and lime salsa. So good right?!

I have used the new Enchilada Meal kit from Farrah’s which comes with a spice mix, tortillas and enchilada sauce, so easy and mega tasty.

Side note – you can make the enchiladas without the salsa and simply serve with a salad on the side or some delish Mexican rice.

FAQs

Chicken thigh can be replaced with breast or tenderloin.

Chicken can be replaced with sliced beef

Lime can be substituted for lemon

Print

White Chicken Enchiladas

Ingredients

For the Enchiladas

  • 1 x Farrah’s Enchilada Meal kit – includes enchilada spice mix tortillas and enchilada sauce
  • 600 grams chicken thigh sliced into 3cm pieces
  • 1 capsicum deseeded and sliced
  • 1 onion diced
  • 1 teaspoon of oil

For the White Sauce

  • 50 g butter
  • 1/4 cup white flour
  • 2 cups milk
  • 1 1/2 cups grated cheese Colby or Tasty
  • Salt

For the Salsa

  • 1 punnet of cherry tomatoes halved
  • ¼ red onion finely diced
  • 1 avocado diced
  • 1 capsicum diced
  • ½ red chilli sliced
  • 2 tablespoons chopped coriander
  • 1 lime
  • Salt and pepper

Instructions

  1. Preheat oven to 180 degrees fan bake.
  2. Start with the enchiladas, add the oil to a medium sized pan on a medium heat.
  3. Once oil is hot add the onion and sauté for 2 minutes, add the capsicum and sauté for 3 minutes, until onion is translucent, stirring occasionally.
  4. Add the chicken and the enchilada spice mix. Stir occasionally. Cook until chicken is cooked and then add ¾ of the enchilada sauce. Cook for 1 more minute and take off the heat and set aside.
  5. For the cheese sauce melt butter in a saucepan over medium heat. Add flour. Cook, stirring with a wooden spoon, for 1 to 2 minutes or until bubbling. Remove from heat. Gradually add some milk, stirring until smooth and combined. Return to heat. And slowly add the rest of the milk. Stirring. Take off the heat once you are happy with the consistency and season with salt and add 1 cup of grated Colby/Tasty cheese.
  6. To assemble, take a roasting dish and place the leftover enchilada sauce on the bottom so that the tortillas don’t stick.
  7. Take your tortillas, add some of the chicken mixture (around 2-3 tablespoons) and roll up, place in your roasting dish. Repeat until all tortillas are full.
  8. Pour over the white sauce. Sprinkle with the remaining cheese.
  9. Place in the oven for 25- 30 minutes. You can finish the cooking process by turning the oven on grill to get it golden on top.
  10. While the enchiladas are in the oven, make the salsa by mixing all ingredients, except the lime and seasoning, gently together. Finish by adding the lime juice and seasoning. Mix once.
  11. When the enchiladas come out of the oven, top with the salsa and serve.

Recipe Notes

Chicken thigh can be replaced with breast or tenderloin.
Chicken can be replaced with sliced beef
Lime can be substituted for lemon