SwissTwist kitchen: Chicken Enchiladas

Chicken Enchiladas 

I was doubtful when I first saw this recipe. I’ve not been one for Mexican food as I don’t really eat spicy food, or anything with chillies and such. But reading over it, I could see how I could make it more to my taste.


Everything you need:

  • approximately 10 small soft flour tortillas
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups chicken stock
  • 1 cup Philly cream cheese ( the original recipe called for sour cream, which I didn’t have on hand)
  • 2 1/2 cups shredded and cooked chicken (I pouched chicken breasts in stock, then shredded it)
  • 3 cups grated cheddar cheese (I used a mixture of Cathedral Peak cheddar and Edamer)
  • 4oz can diced green chillies (I like medium – they are not spicy at all) I obviously didn’t add this**

Let’s get cooking:

  1. Preheat oven to 175 C
  2. Combine shredded chicken and 1 cup of cheese
  3. Fill tortillas with the mixture and roll each one, then layer in your prepared oven dishIMG_4508
  4. Prepare your béchamel by melting the butter in a saucepan over medium heat. Stir in the flour and whisk for 1 minute over heat. IMG_4505
  5. Add the stock to the butter-flour mix and whisk together. Cook until it’s thick and bubbles up.
  6. Remove from the heat and add in cream cheese (sour cream and chillies.) (Try to resist licking the spoon!) IMG_4506
  7. Pour the béchamel over enchiladas and sprinkle the remaining cheese to top. IMG_4509
  8. Bake in oven for 20-23 minutes then turn on the grill for 3 minutes to brown and crisp up the cheese.



Recipe rundown:
Flavour: The béchamel sauce was to die for! It really was *that* good.
Texture: saucy!
Expertise level: Easy to make, no special skills required.
Pros: This is an excellent dish when cooking for a group, served with a side salad.
Cons: It’s a very rich dish with the tasty sauce and all the cheese. I missed having a vegetable in the dish itself.
Is this a repeat recipe? Definitely! Next time I will incorporated a vegetable, like broccoli or perhaps corn to give it a bit more balance.

**links to the original recipes can be found on this Pinterest board created  – what you see above is my adapted version**


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