Chicken Enchiladas

Chicken Enchiladas

Cheesy chicken enchiladas stuffed with spicy tomatoes and mushrooms, topped with black olives and sour cream.

  • Recipe serves:4
  • Preparation Time20 Minutes
  • Cooking Time40 Minutes


  • 1/2 cup onions, chopped
  • 4 garlic cloves, minced
  • 2 cups tomatoes, chopped
  • 1/2 cup mushrooms, sliced
  • 2 green chillies, chopped
  • 1 tablespoon Knorr Chicken Powder Mix
  • Pepper to taste
  • 300g roasted chicken breast, chopped
  • 4 corn tortillas, 10-inch size
  • 1 cup cheese, shredded
  • Sour cream or plain yoghurt


  • Pre-heat oven to 375° C.
  • Sauté onions and garlic in a pan. Add tomatoes, mushrooms and Knorr Chicken Powder Mix. Stir occasionally until tomatoes are softened. Then take half of the tomato mixture and mix with chicken in a bowl and set aside.
  • Using a frying pan, heat each tortilla for one minute. Lay tortilla flat, spread with cheese and chicken mixture and roll to close.
  • Repeat the same with other tortillas.
  • Pour remaining mushroom and tomato mixture on top, sprinkle with cheese and bake until cheese is brown. Top it off with black olives and sour cream or yoghurt.
  • And voilà! Party food never tasted this good.