Chicken Enchiladas

Chicken Enchiladas

By Lee Hesketh
0:30 To Prep
0:15 To Cook
8 Servings
Average Rating
Difficulty Easy

Full of flavour, easy as, a big family favourite.


  • 250gm Passatta sauce
  • 2 x 400gm cans crushed tomatoes
  • 1kg Chicken breasts, diced finely
  • 2 cups grated cheese
  • 1 red capsicum diced
  • 6 shallots diced
  • 1/2 Red Onion diced
  • 12 tortillas
  • 3 tblspns Chef's Toolbox mexican spice blend
  • 1 tblspn Lime juice
  • pinch Salt
  • fresh coriander - finely chopped
  • Sour cream to serve

Step 1

Slice chicken and seal the chicken with The Chef's Toolbox Spice Blend. Cook in batches and put to one side to rest. Dice capsicum and shallots. Once chicken has cooled down, finely dice chicken and mix together with capsicum and shallots. Salsa: In a separate bowl, place 2 cans of diced tomatoes, 1/2 diced red onion, lime juice and a good dash of salt for your salsa mix. Fill the tortillas with the chicken mix, 2 tblspns salsa and shredded cheese. Roll up and place in square roaster side by side. Once all stacked neatly, pour remaining salsa, passata sauce and cheese over the top. Pop in oven on 200 deg and bake for 15 mins (until cheese has melted). Serve with sour cream and coriander.

Chef's Tips

Easily freezable. Great for left overs.

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