Mexican Enchiladas

Mexican enchiladas


  • about 12 enchilada wraps
  • 600g chicken breast (cubed)
  • unsalted butter
  • 400g jar of tomato sauce
  • 1-1½ tbs enchilada seasoning mix
  • sea salt – to taste
  • 2-3 bell peppers (the more colours the better) – sliced
  • freshly chopped coriander to serve – optional
  • 200g grated cheese


  • large, oven proof dish
  • cheese greater

Mexican lasagna


  1. Preheat the oven to 200°C (392°F).
  2. Grease the oven proof dish.
  3. Dice the chicken and fry on butter until ready.
  4. Stir in tomato sauce and enchilada seasoning powder, season to taste with sea salt if necessary.
  5. Roll each enchilada wrap with some chicken and pepper, place in the oven proof dish.
  6. Pour over the rest of tomato sauce.
  7. Top the dish with leftover peppers.
  8. Sprinkle over grated cheese.
  9. Pop in the oven for couple of minutes, only until cheese is melted and browned.
  10. Share to the plates, do not worry if you can’t separate the enchiladas, just cut the dish like you would cut lasagna.
  11. Optionally sprinkle with some fresh coriander.
  12. Serve with lots of green salad on a side.

Make 12 enchiladas, allow 2-3 per serving.


Enchiladas can be made with mince meat instead of diced one.

Optionally add some onions while frying the chicken/meat, I haven’t because of my children.

You can also add other ingredients to the enchiladas, such as red kidney beans, sweet corn or anything else you may think of.

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