• 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)


  • 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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