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Chicken and cheese enchiladas
- Preparation and cooking time
- Prep:
- Cook:
- A little work
- Makes 6 enchiladas
- 2 Chicken breasts
- 1 Onion
- 400g Tomatoeschopped
- 1 Green pepper
- 6 Small tortilla wraps
- 30g Cheesegrated (enough to cover enchiladas)
- 1tsp Coriander
- 1tsp Cumin
- 1tbsp Whole spice(optional)
- 1tbsp Mild chilli powder(optional or to taste)
Method
step 1
Preheat the oven to gas mark 6.
step 2
Roast chicken breasts in oven for 15-20 minutes.
step 3
Take chicken out of the oven but leave on.
step 4
When cooled, shred chicken with your fingers.
step 5
In a frying pan, sweat the onion and green pepper and add herbs and spices.
step 6
When onions and peppers have softened, add chopped tomatoes and stir for a further five minutes.
step 7
Turn the heat off and add the chicken to the frying pan until covered in tomato mixture.
step 8
Spoon the mixture into tortilla wraps and fold them side by side in a baking tray or dish so the mixture is completely wrapped up.
step 9
Sprinkle grated cheese over the wraps and put in the oven for 15 minutes or until the cheese topping has browned.
step 10
Chop enchiladas into small pieces before giving to your baby.