Enchiladas

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 | © 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.