• Home
• Baby
• Chicken and cheese enchiladas

• Share on facebook
• Share on twitter
• Share on pinterest
• Share on whatsapp
• Share on reddit
• Share on tumblr

Chicken and cheese enchiladas

• Sarah Barker

Save recipe

Makes 6 enchiladas

A little work

Prep: 30 mins

Cook: 45 mins

Chicken, veggies and spice in this tasty mexican wrap, suitable from 10 months

Print

Ad

Skip to ingredients

Ingredients

• 2 Chicken breasts

• 1 Onion

• 400g Tomatoes

  chopped

• 1 Green pepper

• 6 Small tortilla wraps

• 30g Cheese

  grated (enough to cover enchiladas)

• 1tsp Coriander

• 1tsp Cumin

• 1tbsp Whole spice

  (optional)

• 1tbsp Mild chilli powder

  (optional or to taste)

Ad

Method

• step 1

  Preheat the oven to gas mark 6.

• step 2

  Roast chicken breasts in oven for 15-20 minutes.

• step 3

  Take chicken out of the oven but leave on.

• step 4

  When cooled, shred chicken with your fingers.

• step 5

  In a frying pan, sweat the onion and green pepper and add herbs and spices.

• step 6

  When onions and peppers have softened, add chopped tomatoes and stir for a further five minutes.

• step 7

  Turn the heat off and add the chicken to the frying pan until covered in tomato mixture.

• step 8

  Spoon the mixture into tortilla wraps and fold them side by side in a baking tray or dish so the mixture is completely wrapped up.

• step 9

  Sprinkle grated cheese over the wraps and put in the oven for 15 minutes or until the cheese topping has browned.

• step 10

  Chop enchiladas into small pieces before giving to your baby.

These are a great family recipe as 2-3 enchiladas will easily serve an adult. Or store portions in the fridge for the next day.

Like this? Try these:

• Cheese, onion and potato pie

• Cheesy pasta with tomato

• Aubergine and tomato bake

• Baby weekly meal planner - 10 months

• Download our free, award-winning Weaning App

Authors

Sarah Barker

Ad

Ad

Ad

Loading...

Ad

Loading...