Chicken Enchiladas

Chicken Enchiladas:

Cheeky chicken enchiladas, which can be cooked in the oven or on the BBQ.


Chicken enchiladas

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 people


  • 2 tbsp olive oil
  • 3 chicken breasts
  • 6 flour tortillas small
  • 180 g Monterey jack cheese
  • 1 tin chopped tomatoes
  • 100 ml water
  • 1 tsp cumin
  • 1 tbsp oregano
  • 1 tbsp tomato purée
  • 1 tsp guajillo chilli flakes
  • 1 tsp garlic granules
  • 1 tsp onion granules
  • 1 tsp freshly ground black pepper
  • ¼ tsp cayenne pepper
  • 1 tsp paprika
  • ½ tsp lime juice
  • Pinch of smoked Maldon salt
  • Butter for greasing


  1. Pre-heat your oven to 180 deg C or set up your BGE to indirect at 176 deg C (350 deg F). 

  2. In a pan, fry the cumin, guajillo chilli, cayenne, paprika, garlic, black pepper and onion in a little olive oil for a few minutes to release their fragrance, then add the tinned tomatoes, tomato purée, lime juice, oregano, salt and water. Cover and simmer over a low heat for ten minutes then blitz using a hand blender or food processor until all the tomato has been blended to make a thick sauce. 

  3. Fry the chicken pieces in a little olive oil until cooked and slightly browned then add half of the tomato sauce and half of the Monterey jack cheese. Stir over a low heat until the cheese has melted. 

  4. Divide the mixture between 6 flour tortillas, then roll each tortilla and place, side-by-side seam side down, in a greased, oven-proof dish (approx. 20cm x 20cm). Pour the rest of the tomato mixture evenly over the tortillas then cover with the remaining cheese. 

  5. Place in the centre of the pre-heated oven and bake for 15-20 minutes or place in the BGE for 20-25 minutes until until golden and bubbling. 

  6. Sprinkle with sliced spring onion and sliced red chillies to serve. 






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