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Chicken Enchiladas

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

Tomato puree

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)

Grated cheese

Spring onions, chopped

Coriander, chopped

How to make Chicken Enchiladas

  1. Preheat oven to 180C

  2. 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.

  3. Add the salt and pepper, oregano, cumin, chilli, garlic and stir. Cook for a couple of minutes.

  4. Add the tomato puree, chopped tomatoes and the sugar. Give it a good stir and leave to simmer.

  5. Add the chicken and stir around. Leave to simmer for a further 5-10 minutes.

  6. 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.

  7. Add approximately ½ tablespoon of crème fraiche/sour cream to each wrap and then sprinkle over the coriander, spring onions and finally the cheese.

  8. Pop in the oven for approximately 20 - 30 minutes until chicken is cooked through.

To Serve: Serve with a nice crispy lettuce


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.

Don’t forget to look at our useful articles on a variety of family topics including batch cooking, leftovers, hydration, fussy eaters and more! Here is the LINK.

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