Chicken Enchiladas

Turn up the flavour and bring the taste of Mexico to your table with this fun, family favourite recipe.  This delicious and easy mid-week meal will be a guaranteed hit that everyone will enjoy.  Accompany these Chicken Enchiladas with a fresh garden salad and you have the makings for a fun and healthy family dinner.

Prep Time:
Cook Time:

How to Cook

  1. Preheat the oven to 180°C.
  2. Heat the olive oil in a frying pan. Add the chicken and brown over medium heat. Remove the chicken and set aside.
  3. Add the onion to the pan and cook over medium heat until the onion is soft. Add the Gregg's Crushed Garlic and cook for 1 minute and following this, add the Gregg's Ground Coriander, Gregg's Ground Cumin and Gregg's Chilli Seasoning and cook for a further minute. Add the tomato puree and water and bring to the boil. Simmer for 2 minutes.
  4. Place half of the tomato puree mixture into a bowl and set aside.
  5. Add the chicken back to the pan and simmer for 5 minutes or until the chicken is just cooked.
  6. Brush some of the reserved sauce onto each tortilla then place about 2 tablespoons of the chicken mixture on one side. Roll up and place in a lightly greased oven proof dish. Brush any remaining sauce on the top of the enchiladas then sprinkle with the grated cheese.
  7. Bake in the preheated oven for 15 to 20 minutes or until the top is golden and enchiladas are heated through.


  • 1 Tbsp olive oil
  • 500 g boneless chicken thighs, chopped
  • 1 onion, finely chopped
  • 1 tsp Gregg's Crushed Garlic
  • 1 tsp Gregg's Ground Coriander
  • 1 tsp Gregg's Ground Cumin
  • ½ tsp Gregg's Chilli Seasoning
  • 1 400g can tomato puree
  • ½ cup water
  • 8 small or 4 large tortillas
  • 1 cup grated tasty cheese

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