Easy, Serves 4 – 6

A Mexican classic as well as a perfect way to use up left over chicken.


  • 500g chicken breast – fried, poached or roasted
  • 1 small onion
  • 2 cloves garlic
  • 1 tin of tomatoes (preferably fire-roasted, if available)
  • cca 2 tbps chiili powder (optional – the amount depends on personal taste)
  • 1 cup water
  • 1 tsp sugar
  • 300g grated cheese
  • vegetable oil
  • salt and pepper to taste
  • 12 tortillas (preferably corn, but flour will also do)


  1. Make the enchilada sauce
  2. Coat fry pan with oil and saute onions until transluscent, add garlic.
  3. Puree tomatoes and add to the onion mixture.
  4. Start adding chilli powder, one teaspoon at a time, tasting as you go, until you obtain desired level of heat.
  5. If the tomatoes make the sauce too acidic, add the teaspoon of sugar.
  6. If the sauce is getting too think dilute it with some water.
  7. Tear the chicken into pieces and mix with 1 quarter of the sauce and 1 third of the cheese and set aside.
  8. Heat a little oil in a skillet.
  9. One by one, dip each tortilla in the enchilada sauce and fry a little on both sides.
  10. Pour some sauce in a baking dish, just to cover the bottom.
  11. Fill tortillas with chicken mixture (2 -3 spoonfuls per tortilla), roll them up and stack them tightly into your baking dish.
  12. Cover tortilla rolls with the remaining sauce and sprinkle the remaining cheese on top.
  13. Bake in the oven for 10 – 15 minutes, until cheese is melted.
  14. Serve with iceberg lettuce, guacamole, soured cream and sliced jalapenos.

In This Recipe (0 items)

Justine Murphy

Justine is marketing director and co-owner of Kitchen Warehouse. She loves entertaining and will not refuse a good glass of wine.

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