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Leftover Chicken Enchiladas with Flour Tortillas

Leftover chicken enchiladas with leek and sour cream

Looking for an idea of how to use up cooked chicken? Try our enchiladas recipe with flour tortillas, filled with leftover shredded chicken meat, leek and topped with easy sour cream sauce.
Course Main Course
Cuisine Mexican
Keyword baked
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 5 people
Calories 445kcal
Author Lea



  • 2 medium cooked chicken breasts Shredded, or a similar equivalent of leftover chicken meat
  • 5 flour tortilla wraps Mission Deli Original Wraps
  • 100 g cheddar cheese Grated
  • 2 tbs sour cream Or creme fraiche
  • 1 medium leek Sliced
  • 1 onion Diced
  • 4 cloves of garlic Diced
  • black pepper a pinch of
  • 1/2 tsp caraway seeds ground
  • salt
  • olive oil


  • 80 g cheddar cheese grated
  • 90 g sour crea Or creme fraiche


  • Preheat the oven to 200 C.

Enchilada filling

  • Fry the onion first. Once the onion starts browning turn the heat down.
  • Add the chicken, sliced leek, garlic, ground caraway seeds and black pepper into the pan. Continue frying for a few more minutes on medium heat.
  • Season with salt.
  • Take the pan off the heat, stir 2 full tablespoons of sour cream or creme fraiche and 100 g of grated cheese into the mix.
  • Divide the filling into 5 portions (around 130 g / a portion).

Enchiladas topping

  • Mix 80 g of cheese with 90 g sour cream (creme fraiche).

How to fold the enchiladas

  • Put the filling in the center and fold in the left and right side of the tortilla wrap. The bottom end of the tortilla fold over so it overlaps the filling.
    how to fold enchiladas
  • Roll it up tightly.
  • Place the tortilla with the loose end side down into the baking dish, this way it stays closed and none of the filling will escape.
  • Repeat with all 5 wraps.
  • Spread the topping over the top of the folded tortilla wraps and bake in the preheated oven for 15 minutes.
    Enchiladas in the baking dish


Calories: 445kcal | Carbohydrates: 22g | Protein: 32g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 129mg | Sodium: 548mg | Potassium: 503mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1037IU | Vitamin C: 6mg | Calcium: 331mg | Iron: 2mg