Recipe: Cheesy Enchiladas


Chicken and vegetable enchiladas with a bubbling cheesy topping. This recipe is extra generous with the filling- you'll find it hard to not to scoff your face! A great mid-week meal OR part of a Mexican feast. Pair it with one of our great nachos recipes if you've got mates coming round.


  • 2 onions
  • 2 cloves garlic
  • 2 red peppers
  • 1 tbsp olive oil
  • 2 tbsp tomato puree
  • 3 tbsp jarred jalapenos
  • 1 1/2 tbsp smoked paprika
  • 1 tbsp cumin seeds
  • 400 g black beans
  • 400 ml chicken stock
  • 3 chicken breasts
  • 75 g feta, crumbled
  • 2 tbsp fresh coriander, chopped
  • 4 large tortilla wraps
  • 100 g cheddar
  • 100 g sour cream
  • 1 lime
Start Cooking the Veg

Step 1

Start Cooking The Veg

Peel the onion and garlic. Dice the onion and mince the garlic. De-seed and slice the peppers. Pour the oil into a saucepan and put it over a medium heat. Add the onions and peppers to the pan and fry for 15 minutes, stirring regularly. Add the minced garlic, tomato purée, chillies, spices and beans, fry for a few more minutes then pour in the stock.

Cook the Chicken

Step 2

Cook The Chicken

Bring the stock to a simmer, then add the chicken breasts. Poach for 20 minutes. When the chicken is cooked, pull it out of the stock and shred it before adding it back to the pan with the feta and coriander (keep a little of each back for toppings).

Make the Enchiladas

Step 3

Make The Enchiladas

Divide 3/4 of the chicken mixture between the tortilla wraps, rolling them into fajitas and placing them into an ovenproof dish. Spoon the remaining mixture over the top.


Step 4


Preheat the oven to 200ºC. Grate the cheddar over the top of the enchiladas and crumble over the feta you saved. Bake for 15-20 minutes, until the cheese is bubbling and browning.


Step 5


Serve with the sour cream, a few wedges of lime and a little extra coriander to garnish! Serves 4.



it's awesome! i made it today and we all loved it! thank you :)


Best enchilada recipe ever !!!


So so good, first time trying one of your recipe and a big success !!!!!!


Didn't even get to take a before picture. It was gone in a flash.


Traditional Red Enchiladas DISCLAIMER: Red chile sauce will stain your clothes! I suggest using an apron or wearing an old t-shirt. Software: 2 pkgs of California or New Mexico Hatch dried chile pods (California chiles are mild, New Mexico are hotter, Pasillas are the hottest). 1 onion Garlic cloves Ground Cumin Flour Salt Meat (Chicken breast or beef (a skirt steak or roast will do nicely). Meat broth (I usually reserve the chicken or beef broth whichever filling I'm using, or if I'm making cheese enchiladas I use boullion cubes with hot water then I omit the salt because bouillon can be salty). Corn tortillas Oil Cheese (whatever you prefer or what's on sale. I use monterey jack or colby. I would use Oaxacan (wha-hock-an) cheese or fresh asadero (white crumbly cheese) but my husband does not like Mexican cheeses, go figure). Shredded Lettuce Chopped Tomatoes Chopped Onion Cilantro sprigs (optional garnish) Sour Cream (optional) Hardware: Pots Good sized bowl Blender Fine mesh strainer Whisk Tongs Casserole dish Drain plate (plate with paper towels) Foil I start with the meat and make the sauce, soften the tortillas, then make an assembly line. Preheat oven to 350 degrees* Meat - Fill a dutch oven pot with water, add chicken or beef, salt, garlic cloves, 1 onion (halved) and cook over medium low heat until the chicken or beef is completely cooked through. The onion and garlic should also be tender. This may take a while, it'll pay off when it comes time to shred the meat. Chile Pods - Discard stems and shake out the seeds. Put in a pot and fill with water. Heat chiles until soft over medium high heat. Once the meat is cooked remove it from the pot and place in the bowl, let it cool off a little before shredding. Place cooked chile pods, one half of the onion, garlic, cumin, flour, and some broth in the blender. Blend for at least 10 minutes. We don't want to see anything chunky, we want a smooth silky sauce. Pour some of the blended mixture through the fine mesh strainer into a pot, but not all at once because it will overflow. With a spoon or plastic spatula, stir the blended sauce in the strainer, pushing it through. What will remain is a pulp, discard it. The pulp is made up of chile pod skin, it's doesn't look good in your teeth. :) Continue the same process until chiles and broth are used up. Okay, now your sauce is in the pot, heat over medium and whisk continually. The sauce will thicken because of the flour and look like a gravy. Taste it, does it need more cumin, garlic, or salt? Once it's done leave it on very low heat so that it stays warm. Meat - this is easy but tedious. Basically we shred the meat and shred and shred and shred again. Well actually I'll shred once then run my knife through. Don't tell my Grandma! Set meat aside. Tortillas - Heat oil in a pan, more than a coating but less than deep frying. I'll show you what I'm talking about. The oil must be hot. The tortillas will take a quick dip in the hot oil to make them pliable. They are done one by one. With your drain plate ready, take your tongs, pick up a tortilla and dip it in the oil. Make sure the tortilla is submerged in oil and quickly remove it and place it on your drain plate. Repeat until done. CONSTRUCTION PROCESS You could dip your oiled tortillas in the sauce or pour the sauce over the tortillas once they are rolled and ready. How ever you want to do them is fine, I go the easy way out and pour the sauce over them once they are rolled. Pour some sauce into the casserole dish, enough to coat the bottom. The line up should be tortillas, meat, cheese, sauce, cheese. Take a tortilla, fill with about 2 tablespoons of meat, add a little cheese, roll and place the seam side down into the casserole dish. Repeat the process until done. Make sure the rolled tortillas fit snug against each other. Really try to pack them in. Pour the sauce over the rolled tortillas, coat them generously. We do not want dry enchiladas. Sprinkle cheese over the sauce, you can do as much or as little as you want. Cover the casserole dish with foil and put into your preheated oven for 30 - 35 minutes. The cheese should be melted when it's done. When it's time to plate, use a good sturdy spatula and its okay if you don't serve perfect enchiladas right out of the pan. Top enchiladas with lettuce, tomatoes, onions, cilantro sprigs and sour cream if you'd like. Yum!

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