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Chicken and cheese enchiladas
- Preparation and cooking time
- Prep:
- Cook:
- A little work
- Makes 6 enchiladas
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)
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.