Recipe | Chicken Enchiladas

So my next recipe is Chicken Enchiladas. Slightly scary this one. I was cooking for a group of 5 people which I’d never done before. Usually I’m a one pot wonder but here I had 2 on the go, the Acti-fryer and the oven. Some serious multi-tasking going on!

For these I used Mexican cooking sauce of which you can pick up many types at the supermarket. I’m using one the folks at Sauceworks kindly sent to me. As well as this you need 2 small packs of mini chicken breast fillets, 10 large flour tortillas, 2 large red onions (diced), ½ teaspoon of garlic paste, 3 peppers cut into long strips (I used one of each colour), grated mature cheddar cheese, 1large chilli chopped finely, salt & ground black pepper.


To Make

  • Heat some spray oil in the pan and add the diced red onion, cook until the onion is soft.
  • Add the garlic paste and the mini fillets, season with salt & pepper to taste and cook for 4-5 minutes turning the fillets regularly.
  • Throw in the chilli and peppers and cook for a further few minutes before adding the sauce. For this amount of chicken I found around 5-6 table spoons was enough. Make sure you have enough sauce to top the enchiladas.
  • Reduce the heat to a simmer, lid on and cook for 10 minutes.
  • Pre-heat the oven to a high heat while you make up your wraps.
  • Divide the mix onto 10 wraps, roll each and tuck the ends in, place in a large Pyrex dish.


  • Top with more sauce and grated mature cheddar cheese (or for a real kick you could use some spicy cheese, Mexicana is good).
  • Place in the oven for around 8-10 minutes depending on how melted you like your cheese but the wraps should be crispy and cheese bubbling.
  • Remove and serve.


We had these with some homemade chips cooked in our Acti-fryer (really handy kitchen gadget). I added some garlic infused olive oil, ground black pepper and smoked paprika. And also some spicy rice, this is just the frozen rice & veg bag from M&S cooked in the pan with some taco spice mix thrown in, easy!

These went down a treat for the crew I cooked for (and a couple of them are real fuss pots!) so I’ll be making them again in the near future.

Please give these a try and let me know how they turn out if you do.

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