Gordon Ramsay Chicken Enchiladas Recipe

The first time I tried making enchiladas “Gordon-style,” I played it safe. Pre-made salsa verde, flour tortillas, no fry step, and I used plain cheddar cheese. Lazy. The result? Mushy tortillas, flat flavors, and a sauce that tasted more like a salad dressing than something you’d find in a Ramsay kitchen.

What turned this around was realizing how Ramsay builds flavor in layers—from salsa to chicken seasoning to tortilla texture. Once I followed the real system, it stopped being just “enchiladas” and started being something I’d actually crave.

This version is the closest you’ll get to Ramsay’s style without him standing behind you yelling. It’s sharp, bright, smoky, crisped at the edges, and balanced with cooling sour cream and creamy cheese pull.

Why This Works (And Where Most Go Wrong)

Most home cooks cut corners in all the wrong places:

• They skip frying the tortillas – and end up with soggy wraps.
• They under-season the chicken – relying only on the sauce.
• They blend the salsa into oblivion – losing the bright green snap that makes it verde.

What makes this version hit harder is control:

• You taste the tomatillo’s tang because you don’t overcook it.
• You layer the sauce—not just dump it.
• The cheese melts into everything, but the tortilla still has bite.

Ingredients That Actually Matter

• Tomatillos (1 lb) – Brings tart, green brightness. Boil just until soft or you lose the flavor.
• Jalapeño or Serrano – Heat and grassy flavor. Serrano = spicier. Keep seeds if you want fire.
• Cilantro (1 cup chopped) – Not optional. It’s the green engine of salsa verde.
• Chicken (1 lb shredded) – Rotisserie is fine, but season it like it’s raw.
• Olive oil (½ cup) – For frying tortillas. Don’t skip this step.
• Corn tortillas (12) – Flour turns to mush. You need the structure of corn.
• Shredded cheese (1 cup) – Oaxaca melts beautifully; Monterey Jack works. Don’t use cheddar.
• Spices – Garlic powder, oregano, chili powder build earthy depth into the chicken.
• Sour cream or Greek yogurt (½ cup) – The cooling contrast against the spice.
• Black beans, guac – Optional, but complete the plate.

How To Make Gordon Ramsay Chicken Enchiladas

Start by preheating your oven to 200°C (392°F). You want it hot, fast, and ready.

Make the salsa verde: Husk and rinse the tomatillos, then simmer in salted water for about 4 minutes—until just soft, not split or mushy. Drain, saving about 120ml of the water (or sub chicken broth for deeper flavor).

Blend the sauce: In a food processor, blend the tomatillos, jalapeño, cilantro, garlic, and your reserved liquid. Keep it slightly coarse for texture. Taste for salt. If it tastes flat, add a squeeze of lime.

Prep the chicken: Strip and shred your cooked chicken. Season it like it’s raw—salt, pepper, garlic powder, oregano, chili powder. Let it sit 5–10 minutes to absorb.

Fry your tortillas: Heat olive oil in a sauté pan. Flash-fry each tortilla 5–10 seconds per side until pliable and golden at the edges. This is non-negotiable—it prevents sogginess.

Assemble: Coat a baking dish with a layer of salsa verde. On each tortilla, add a smear of sauce, a scoop of seasoned chicken, and some cheese. Roll tightly and place seam-side down.

Top and bake: Pour remaining salsa over the rolled enchiladas, sprinkle cheese generously. Bake 10–15 minutes until cheese bubbles and browns.

Serve: Top with sour cream, chopped cilantro. Plate with black beans and guac for contrast.

What Gordon Ramsay Says About This Dish

“Every bite needs contrast—heat, acid, fat. If it’s all just soft and rich, you’ve failed.”

Interpretation: Salsa verde isn’t just a topping—it’s the acid. Don’t over-blend it into a puree. Leave some texture and brightness.

“You season the chicken like it’s bland—because it is. Build the flavor back in.”

Tested Insight: Store-bought chicken is convenient, but it’s neutral. Your spice blend needs to hit every shred.

“Hot pan. Always. Cold oil equals greasy food.”

Reality Check: Warm the oil before frying tortillas or they’ll soak it up like a sponge. You want crisp, not soggy.

What I Got Wrong (And How I Fixed It)

• Used flour tortillas. They turned gummy and tore. Corn only, and fry them.
• Didn’t season the chicken. The filling tasted like mush. Now I spice it like taco meat.
• Skipped frying. My first batch was like wet lasagna. Frying is the difference.
• Over-blended salsa. It became watery and dull. Coarse texture holds up in the oven.

Variations That Actually Hold Up

• Add sautéed onions or poblanos to the chicken mix for more body.
• Top with crumbled cotija after baking for salty contrast.
• Try chipotle in the sauce for a smokier depth.
• Swap sour cream for lime crema (lime + yogurt + salt) for tangier balance.

Avoid: Subbing cheddar. It breaks and tastes out of place. Also skip canned salsa unless you’re fixing it with fresh lime, herbs, and heat.

Pro Tips That Change the Game

• Warm tortillas before frying if they’re stiff. Microwave in a damp towel.
• Use convection oven if you have it—helps brown the cheese faster.
• Don’t overstuff the tortillas. They’ll split and turn to mush when rolled.
• Rest for 5 minutes post-bake so the cheese sets slightly and you don’t burn your face.

Storage + Leftover Moves

• Fridge: Cool to room temp, store airtight for 3 days max.
• Freezer: Wrap individually in foil, then bag. Lasts up to 3 months.
• Reheat: Air fryer at 180°C (356°F) for 5–7 minutes brings back crispness.
• Leftover power move: Chop up and turn into enchilada nachos. Bake with extra cheese and salsa on chips, top with sour cream and pickled onions.

FAQs – Answering What You’re Actually Asking

Q: Can I use rotisserie chicken?
Yes—but season it hard. It’s bland otherwise.

Q: Why are my enchiladas soggy?
You skipped frying the tortillas or didn’t bake them hot enough.

Q: Can I use store-bought salsa verde?
Only if you doctor it. Add fresh cilantro, garlic, and lime to wake it up.

Q: What cheese does Gordon Ramsay use?
He’s used queso Oaxaca and Monterey Jack. Avoid oily cheeses like cheddar.

Q: Can I make this vegetarian?
Yes—replace chicken with sautéed mushrooms or roasted cauliflower + black beans.

Try More Recipes:

• Gordon Ramsay Chicken Caesar Salad Recipe
• Gordon Ramsay Chicken Casserole Recipe
• Gordon Ramsay Chicken Burger Recipe