Creamy Chicken Elmlea Enchiladas

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Midweek meal-prep has never been so straightforward, thanks to our latest Tex-Mex twist. This recipe for creamy Elmlea enchiladas is simply delicious and makes cooking with Mexican spice seem easier than ever. Serve them all at once for a family feast, or keep some in reserve for the greatest lunch ever - either way, you won’t be disappointed!


  1. Melt butter in a saucepan over medium heat. Add flour and cook for 1 minute. Stir in garlic and spices and cook through for a minute.  
  2. Add the tomato paste and cook through.
  3. Pour Elmlea Double gradually and whisk until smooth. Whisk in stock and season with salt, pepper.
  4. Mix together chicken, ½  sauce, 150g cheese, ½ chopped cilantro, chopped tomatoes
  5. Lay out 10 tortillas and fill each with chicken mixture. Roll into a log and place each into a large greased baking dish.
  6. Bake at 180ºC (350ºF) for 10 minutes until golden brown and crispy.
  7. Remove dish from oven and pour remaining sauce over top, spreading evenly. Sprinkle with remaining cheese
  8. Bake for 10-15 minutes until bubbling and golden brown.
  9. Garnish with remaining cilantro.
  10. Divide portions into tupperware, enjoy!