Chicken enchiladas recipe

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  • Yield: 4 Servings


  • 1 tablespoon oil
  • 1 already cooked roast chicken
  • 4 spring onions, finely chopped
  • 2 cloves garlic, crushed or 1 teaspoon from a jar
  • ¼ cup grated cheese
  • 1 can tomato puree or tin or tomatoes with any herbs added
  • 8 wholegrain tortillas
How to Make It
  1. In a large bowl add onion, garlic and half the cheese. Pull apart roast chicken and add meat only chopped up, save the legs and wings for later.
  2. Heat oil in a large fry pan over a medium heat. Cook tortillas for 1 minute each side. Transfer to a plate. Repeat with remaining tortillas.
  3. Divide chicken mixture among tortillas. Roll up to enclose filling, leaving ends open. Place seam-side down, in a large ovenproof dish.
  4. Pour over tomato purée and sprinkle over remaining cheese. Bake at 180C for 20 minutes, or until top is golden. Serve with any salad.

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