Shredded Chicken, Tomato & Capsicum Enchiladas Recipe

Shredded Chicken Enchiladas

Old El Paso™ Enchilada Kit makes enjoying cheesy baked Enchiladas so quick and easy! This recipe creates 8 Shredded Chicken Enchiladas with tomato and capsicum. The fresh ingredients like Bay leaves, chilli and capsicums combined with our Enchilada Sauce create flavour that is simply amazing.
Total Time 55 Minutes
Spice Level Mild
Ingredients 12

Ingredient List

  • 1 finely chopped medium brown onion
  • 2 crushed cloves garlic
  • 600 g skinless chicken thigh fillets
  • 1 cup water
  • 1 Old El Paso™ Enchilada Kit
  • 1 bay leaf
  • 1 crushed clove garlic
  • 1 seeded and chopped red capsicum
  • 1 seeded and finely chopped long red chilli
  • 1 chopped tomato
  • 1/3 cup cream
  • 100 g bocconcini torn in pieces


  1. Preheat oven to 180◦C conventional (160◦C fan forced). Heat a little oil in a frying pan and cook onion, garlic over a medium heat for 5 minutes or until onion are soft. Add the chicken, water, Enchilada Sauce & bay leaf. Simmer over medium to low heat for 30 minutes or until chicken is tender. Remove chicken from sauce and shred using 2 forks. Return shredded chicken to Enchilada Sauce.
  2. For deliciously warm and soft Tortillas follow on pack instructions.
  3. Heat a little more oil in pan , cook remaining garlic, capsicum & chilli over a medium heat for 3 minutes or until capsicum is just soft. Combine cooked capsicum mixture, tomatoes and cream in a food processor and blend to form a red Enchilada sauce.
  4. Place 2 large spoons of chicken mixture into centre of each Tortilla, and roll to create a tube. Place folded side up in lightly greased oven proof dish. Repeat with remaining filling and tortillas. Top with red Enchilada sauce and bocconcini. Bake for 15-20 minutes or until golden and bubbling. Enjoy with a fresh side salad – we suggest using your choice of salad greens and baby tomatoes.