Unbelievable Chicken and Mushroom Enchiladas

Unbelievable Chicken and Mushroom Enchiladas

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These enchiladas are filled with flavour and taste delicious topped with sour cream and cheese.

  • Recipe serves4-6
  • Preparation time30 minutes
  • Cooking time40 minutes


  • 15 ml oil
  • 1 red onion, chopped
  • 125 g mushrooms, sliced
  • 1 green pepper, seeded and chopped
  • 1 bottle tomato pasta sauce
  • 3 ml Robertsons Origanum
  • 500 ml diced, cooked chicken
  • 1 KNORR Chicken Stock Pot
  • 6 flour tortillas
  • 100 ml grated mozzarella cheese
  • 250 ml grated Cheddar cheese
  • 250 ml sour cream


  • Preheat oven to 180°C
  • Heat oil in a large frying pan and sauté the onion, green pepper and mushrooms until tender
  • Add origanum, chicken and Knorr Chicken Stock Pot and allow to heat through
  • Spread the base of each tortilla with a tablespoon of the tomato pasta sauce
  • Add the chicken and mushroom mixture in the centre of each tortilla
  • Combine the cheeses and set aside ½ cup
  • Sprinkle the cheese over the chicken, roll up the tortillas and place seam side down in the prepared dish
  • Repeat with remaining tortillas
  • Pour remaining sauce over the enchiladas and sprinkle with the reserved cheese
  • Cover and let stand for 1 hour
  • Bake covered for 30 min until the enchiladas are heated through and the cheese is bubbling
  • Serve hot with sour cream