Chicken Enchilladas

This recipe serves 4. Takes 20 minutes to prepare and another 20 minutes to cook. It’s toddler approved and we think its delicious too!PhotoGrid_1434561349131


For the enchilladas

  • 1 Onion chopped
  • 2 Large Chicken Breasts cubed
  • 1 Red Pepper chopped
  • 1 Yellow Pepper chopped
  • 1 Garlic Clove chopped
  • 2 tsp Ground Cumin
  • 4 Large Tortilla Wraps

For the sauce

  • 400g Pasata
  • 1 Tomato chopped
  • 1 tbsp Tomato Puree
  • 2 tsp Ground Cumin
  • 3 tbsp Cornflour
  • 50g Grated Cheddar Cheese


Sautee the onion, chicken and peppers in 1 tbsp of oil for 2 minutes. Add the garlic and cumin and sautee until chicken is cooked through.

Lay the wraps out flat and equally divide the filling onto each wrap. Leave the wraps open to add a small amount of sauce once cooked.

To make the sauce add the pasata, tomato, tomato puree, cumin and cornflour into a pan and heat on a medium heat, stirring continuously. Once the sauce has thickened, add two tbsp of the sauce to each enchilada (or slightly more if preferred).

Wrap each enchilada and turn over into an ovenproof dish.PhotoGrid_1434564245382

Pour the remaining sauce over the enchiladas and top with the cheese.

Sprinkle a pinch of cumin over the top then bake in the oven for 20 mins until the cheese is golden.

This goes great with sour cream and rice or a salad.



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