Chicken And Mozzarella Enchiladas


These chicken and mozzarella enchiladas are really tasty, with a simple homemade enchilada sauce, sweetcorn and 2 varieties of cheese.

↓ Jump To Recipe

In this recipe:

The main thing:

Other stuff:

Chicken and mozzarella enchiladas
Veronique van Ohmydish

Made by Véronique

Published at 2023-06-29, this recipe is for 4 people and takes 45 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 29-06-2023

45 minutes 4 people Main course
Chicken and mozzarella enchiladas


(✓ Tip: click to check off)

  • 1 small onion
  • 2 large chicken breasts / fillets
  • pepper and salt to taste
  • 6 tortillas
  • can of sweetcorn (140 grams)
  • 3 green chillies (jarred)
  • 2 mozzarella balls
  • a handful of grated cheese

Sauce ingredients

  • dash of neutral oil
  • 3 teaspoons ground cumin
  • 1 teaspoon chilli powder
  • 2 teaspoons garlic powder
  • 70 grams tomato purée
  • 2 tablespoons flour
  • salt to taste
  • 400 ml chicken stock
Chicken and mozzarella enchiladas ingredients
↑ click on the photo to enlarge

Kitchen equipment

(✓ Tip: click to check off)

  • chopping board & chef’s knife
  • small saucepan
  • whisk
  • medium frying pan
  • oven
  • large baking dish

Chicken And Mozzarella Enchiladas

45 minutes 4 people Main course

View the original recipe via:

Preparation – 15 minutes

Peel and chop the onion. Cut the green chillies into pieces. Cut the mozzarella balls into slices. Drain the can of sweetcorn. Remove any excess fat and sinew from the chicken breasts / fillets and cut them into bite-sized pieces.

Make a simple enchilada sauce by heating a dash of neutral oil in a small saucepan. Briefly fry the tomato purée in the oil and then add the cumin, chilli and garlic powder. For a hotter sauce, add more chilli powder.

After a minute, add 2 tablespoons of flour and stir until smooth. Leave to cook gently for a few minutes to remove the taste of the flour. Add 400 ml chicken stock, little by little, stirring constantly with a whisk.

Allow the enchilada sauce to thicken to your desired consistency and season with salt.

Preheat the oven to 180 degrees celsius or 355 fahrenheit.

Chicken and mozzarella enchiladas
Chicken and mozzarella enchiladas

Finishing the chicken and mozzarella enchiladas – 30 minutes

Heat a dash of oil in a medium-sized frying pan and sauté the onion for a few minutes. Then add the chicken pieces and sauté these for a few minutes. Season the chicken with salt and pepper.

Spread some of the fried chicken over the centre of a tortilla and sprinkle 1/6th of the sweetcorn and green chillies over it. Spread a large spoonful of sauce on top and lay over 1/6th of the mozzarella slices.

Roll up the tortilla tightly and place it in a large baking dish. Repeat for the remaining 5 tortillas, placing them against each other in the baking dish. Spread the rest of the enchilada sauce over the tortillas and finish with a handful of grated cheese.

Bake the chicken and mozzarella enchiladas until golden brown, around 20 minutes. The exact baking time depends on the oven. Enjoy your meal!

Rank this recipe!
0 votes

Chicken And Mozzarella Enchiladas: frequently asked questions

What can I use instead of chicken breast?

Instead of chicken breast, you can use chicken thighs, turkey or mince.

What else goes well with enchiladas?

You could add beans to the filling; for example, kidney beans or black beans. You could also add spring onion, cucumber, red onion or red pepper to the filling. Serve enchiladas with sour cream or crème fraîche, if desired.