Spicy Chicken Enchiladas

You will need:

  • 6 tortilla wraps
  • 450g boneless, skinless chicken breasts, cut into small chunks
  • 150g mature Cheddar Cheese, grated
  • 1 x red pepper, deseeded and diced
  • 1 x green pepper, deseeded and diced
  • 1 x onion, chopped
  • Mushrooms chopped
  • Jalapenos (as many as you like)
  • 1tbsp corn oil
  • A handful of freshly chopped coriander
  • Enchilada Spice Mix (old el paso and discovery both sell some brilliant mixes)
  • 500grams of Tomato Sauce

Preparation Method

  1. Preheat the oven to 180ºC and lightly grease a large ovenproof dish.
  2.  Heat the oil in a large pan and stir fry the chicken and onion over a medium heat for 3-4 minutes, until the chicken is lightly browned.
  3. Mix the Spice Mix with your Tomato Sauce and 150ml of hot water.
  4. Stir in the peppers and mushrooms and jalapenos, cover and simmer for a further 5 minutes, until the chicken is thoroughly cooked and most of the liquid has been absorbed. Stir in half of the cheese and the fresh coriander.
  5. Warm the Soft Corn Tortillas
  6. Grab the first Tortilla and spoon over some of mixture. Roll and place into your dish. Repeat with remaining Tortillas, then pour over the cheese sauce.
  7.  Sprinkle grated cheese across your tortillas and bake for 15 minutes until golden and bubbling.


1 Comment (+add yours?)

  1. Gary Lum
    Oct 07, 2012 @ 18:55:42

    Mmm…..spicy chicken 🙂


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