Updated: Jul 13, 2020
This Mexican inspired feast is a family favourite, packed with delicious peppers and so tasty!
Makes approximately 6 servings
Preparation time is approximately 10-15 minutes
Cooking time is approximately 20-30 minutes
2 – 3 chicken pieces (breast or thighs)
1 onion, chopped into slices
2 cloves garlic, chopped or grated
Tin of chopped tomatoes
1 teaspoon of sugar
1 teaspoon of Cumin
½ teaspoon of Oregano
1 green or red chilli, chopped
2 tablespoons olive oil
3 peppers (any colour), chopped into strips
Sour cream / crème fraiche or cream cheese
6 tortilla wraps (gluten free if necessary)
Spring onions, chopped
How to make Chicken Enchiladas
Preheat oven to 180C
Heat the oil in a pan and soften the onion on a medium heat. Then add the peppers and cook for a few minutes until soft.
Add the salt and pepper, oregano, cumin, chilli, garlic and stir. Cook for a couple of minutes.
Add the tomato puree, chopped tomatoes and the sugar. Give it a good stir and leave to simmer.
Add the chicken and stir around. Leave to simmer for a further 5-10 minutes.
Spoon approximately 2 tablespoons of your mixture into a wrap. Roll into a tube shape and the fold the ends. Place in an ovenproof dish. Repeat for all 6 wraps.
Add approximately ½ tablespoon of crème fraiche/sour cream to each wrap and then sprinkle over the coriander, spring onions and finally the cheese.
Pop in the oven for approximately 20 - 30 minutes until chicken is cooked through.
To Serve: Serve with a nice crispy lettuce
HINTS & TIPS
You can make a vegetarian wrap with the same peppers and spice mix – use feta instead of the chicken!
Please click HERE to see Cooking Good’s statement on allergens and substitutions within recipes.
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