Yummy Baked Chicken Enchiladas To Pull Out One-By-One

Chicken Enchilada 2

Chicken Enchilada 4

The term ‘enchilada’ has its roots from the Spanish word ‘enchilar’, meaning ‘to decorate with chilli or pepper’. The making of a proper enchilada dish therefore entails the wrapping up of some spiced meat, usually in corn tortillas, and then baking them in a spicy tomato sauce.

Nowadays, enchiladas have evolved into a dish with a wide variation of fillings, including not just meat but also vegetables and beans. For those who do not favour spices and chillies, there is also the option of using cream-based sauces to bake the dish with, such as sour cream, cheese or whipped cream. For my recipe here, I’ve decided to adapt an online recipe using a fusion of salsa sauce and cream, plus an added tangy lime flavour. It worked really well and smelt heavenly after the bake.

Mmmm… the guy and I couldn’t have enough of it. It was love at first taste. You should try it too – soon!


  • Rotisserie chicken: 500g after roasting, shredded
  • Honey: 1.5 tbsp
  • Fresh lime juice: 3 tbsp (juice from 3 medium-sized limes)
  • Cumin powder: 1/2 tsp
  • Salt: 1/3 tsp
  • Enchilada sauce (or mild salsa sauce): 280g
  • Light cream: 3/4 cup
  • Milk: 3/4 cup
  • Floured tortilla: 8 pieces
  • Grated cheddar cheese: 1 heaped cup
  • Grated parmesan cheese: 1 heaped cup
  • Spring onion: 1/2 stalk, chopped


  1. Mix chicken with honey, lime juice, cumin and salt. Leave to marinate in fridge overnight.
  2. Preheat oven at 180 degrees Celsius. Grease baking tray with oil.
  3. Combine enchilada sauce with cream and milk.
  4. Spoon 1/5 of cream mixture into tray and spread evenly over the base.
  5. Divide chicken into 8 portions. Spoon 1 portion onto a piece of tortilla.
  6. Combine cheese together. Sprinkle 1.5 spoonful of cheese over chicken.
  7. Roll up tortilla and place inside tray. Repeat for the remaining tortillas and ingredients.
  8. Line up all the tortillas neatly in the tray till they fill up the base.
  9. Pour remaining cream mixture evenly over tortillas.
  10. Sprinkle remaining cheese on top of sauce, then cover with aluminium foil.
  11. Bake 45min. Remove foil and bake 10min more to brown the cheese.
  12. Garnish with spring onion. Serve hot.

Chicken Enchilada

Chicken Enchilada 3


  • Try using flavoured tortilla pieces such as onion and chives to make this dish for a different taste and fragrance.


  • This recipe was kindly adapted from Dessert Now, Dinner Later’s Honey Lime Chicken Enchiladas. The recipe calls for the original enchilada sauce. I had to replace this with mild salsa sauce instead as it wasn’t available in the local supermarkets here.
  • I also substituted half and half with cream and milk for the sauce, which worked just as well and made the dish even creamier and tastier!

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