Chicken enchiladas

Recipes 05/07/2018

Enchiladas are a quick and easy family meal option, and everyone will love getting tucked in to this recipe.

Serves Prep Time 10 Minutes Cook Time 25 Minutes


  • Olivado Avocado cooking oil
  • 500g skinless chicken breasts, sliced thinly
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • 1 green capsicum, finely chopped
  • 1 tsp ground cumin
  • 400g can Mexican tomatoes
  • 1/4 cup water
  • 1/4 cup tomato puree (we love Delmaine)
  • 12 tortillas (we love Giannis)
  • 1 cup grated cheese (we love Dairyworks Jalapeno Mix)

To serve: sour cream and fresh coriander


  1. Preheat the oven to 180 degrees celsius. Heat a drizzle of oil in a frying pan. Add the chicken and brown over medium heat. Remove the chicken and set aside.
  2. Add the onion, garlic and capsicum to the pan and cook over medium heat until the onion has softened. Add the ground cumin and cook for a further minute. Add the Mexican tomatoes, water and tomato puree and bring to the boil. Simmer for 2 minutes.
  3. Place half of the tomato mixture into a bowl and set aside. Add the chicken to the pan and simmer for 4 to 5 minutes or until the chicken is just cooked.
  4. Spread some of the reserved sauce onto each tortilla then place 2 to 3 tablespoons of the chicken mixture on one end. Roll up and place in a lightly greased ovenproof dish. Pour the remaining sauce on the top of the enchiladas then sprinkle with the grated cheese.
  5. Bake in the preheated oven for 15 to 20 minutes or until the top is golden and the enchiladas are heated through. Serve immediately with sour cream and coriander.

Recipe provided by our neighbours at Fresh. Fresh links simple and delicious, Fresh Fast recipes for you to make in your kitchen. For more foodie inspiration, follow them on Instagram and Facebook.