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A classic Mexican comfort food recipe that remains a real crowd-pleaser. Load up with smoky chicken, crunchy peppers and a saucy cheesy topping for a satisfying, moreish treat. We've got tips for a vegan version too.

  • 30 minutes prep. time
  • 20 minutes cooking time
  • Serves 4
  • Pies & savoury treats, Vegetarian & vegan
Enchiladas fresh from the oven
Enchiladas fresh from the oven | © National Trust/William Shaw


For the sauce

  • 10ml vegetable oil
  • 2 cloves garlic
  • 60g onion
  • ½ tsp dried oregano 
  • ½ tsp chilli flakes
  • ½ tsp dried basil
  • ½ tsp ground cumin
  • 100g tinned chopped tomatoes

For the filling

  • 100g carrot
  • 150g onion
  • 2 peppers
  • 200g tinned chopped tomatoes
  • 80g tomato puree
  • 1 tsp smoked paprika
  • 400g diced chicken thigh
  • 20g fresh parsley, finely chopped
  • 150g Cheddar cheese, grated
  •  Salt and pepper to taste


Vegan option

If you want to make this dish vegan, just switch out the chicken for some mixed beans and use a vegan cheese alternative to top.

Step 1

Place all the sauce ingredients into a blender and blitz until smooth.

Step 2

Chop the carrot, onion and red pepper into small, equal-sized pieces, add into a large pot with the oil and sauté for 5 minutes. 

Step 3

Add the smoked paprika, followed by the chicken thigh and stir. Cook for 5 minutes on a medium-high heat, stirring regularly until the chicken is all browned.

Step 4

Add in the tomato puree and chopped tomatoes and stir well.  Turn the heat to low and simmer gently for 15 minutes.

Step 5

Add the chopped parsley and season to taste.

Step 6

To build your enchiladas, lay out your wraps and split the filling equally between them and roll up tightly. 

Step 7

Pour the enchilada sauce into an oven dish and lay the four wraps, seam side down, on top of the sauce.


Step 8

Cover with the grated cheese and bake in the oven at 160°C (140°C fan/gas mark 3) for 15–20 minutes, until the cheese is melted and golden and the sauce is bubbling.

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