Chicken and cheese enchiladas

  • makes 6 enchiladas
  • A little work

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

  • 2 whole chicken breast
  • 1 whole medium onion
  • 400g tomato, chopped
  • 1 whole green pepper
  • 6 small tortilla wraps
  • 30g cheese, grated (enough to cover enchiladas)
  • 1 tsp coriander, ground
  • 1 tsp cumin, ground
  • 1 tbsp whole spice (optional)
  • 1 tbsp mild chili powder (optional or to taste)


  • 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.

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