Chicken Enchiladas

bowl Serves 4


  • 1 Tbsp olive oil
  • 500 g boneless chicken thighs, cut into pieces
  • 1 onion, peeled and finely chopped
  • 1 clove garlic, crushed
  • 1 green capsicum, finely chopped
  • 2 tsp Mexican seasoning
  • 400 g can tomato purée
  • salt to taste
  • freshly ground black pepper to taste
  • 4-8 corn or flour tortillas
  • 3/4 cup grated tasty cheese
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  • 1. Preheat oven to 180ºC. Heat olive oil in a frying pan. Add the chicken and brown over a 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 is soft.

  • 3. Add the Mexican seasoning and cook for a further minute. Add tomato purée and 1/2 cup water and bring to the boil. Season to taste. Simmer for 2 minutes.

  • 4. Place half of the tomato mixture into a bowl and set aside. Return the chicken to the pan and simmer for 5 minutes, or until the chicken is just cooked.

  • 5. Brush the reserved tomato mixture onto each tortilla and place some of the chicken mixture on one end. Roll up and place in a lightly greased ovenproof dish.

  • 6. Brush any remaining sauce over the top of the enchiladas and sprinkle over the grated cheese.

  • 7. Bake for 15 to 20 minutes, or until the cheese is melted and golden and the enchiladas are heated through.

  • Courtesy of Food Magazine. Recipe by Browyn Byrne. Photography by Shaun Cato-Symonds.

By Food Magazine

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