Easy Chicken and Lime Enchiladas

11 May 2014

Chicken and Lime Enchiladas

Several months ago, I made enchiladas for friends on one of our 'girls' nights in. In the weeks that followed of being repeatedly asked to either make them again or hand over the recipe, I, of course lost the recipe. So every time making enchiladas since has been guess work based on what little I remember from the original dish (this seems to be a recurring theme for my blog posts now - the quest for the perfect apple crumble loaf has still not been fulfilled).

Dave and I are huge fans of mexican inspired food so luckily no-one was arguing when I wanted to make a few batches of this to get it right and I'm pretty pleased with them now. It's very simple to make, doesn't require you to buy anything unusual or complicated and is incredibly filling, making it brilliant comfort food.

So sorry to the people who'd asked, this is not the recipe I promised you, but I hope its just as good (if not better)

This recipe makes 4 enchiladas which should serve two people, more if you have side dishes. I've also had some success using the same recipe with beef (just swap the chicken stock) so I'm sure you could substitute other meats or you could fill with some seasonal vegetables or quorn pieces for a veggie alternative.

4 tortilla wraps
400g chicken (diced)
2 tsp paprika
2 tsp cumin
2 tsp hot chilli powder
1 large onion (chopped)
1tsp lime juice
150g cheese
1 tin of tomatoes
1 tin of passata
100ml of chicken stock

To make the filling for the enchiladas, fry the chicken and the onion until both have browned, then add the tin of tomatoes and a teaspoon each of the paprika, cumin and chilli powder. Add the lime juice to taste (I find that sometimes it gets too acidic, depending on the tomatoes, if this happens just add a pinch of sugar or drop of honey). Simmer for 5-10 minutes until thickened.

In a separate pan, heat up the passata and chicken stock for your enchilada sauce. Add the remaining spices and again, simmer for a few minutes.

Grease an ovenproof dish and then cover the base with the enchilada sauce. Fill each of your tortilla wraps with a line of the chicken mixture, roll up and place in the dish. Pour the rest of your sauce over the top, making sure all the wraps are covered and sprinkle the top with cheese. Bake at 200 degrees for around 20-30 minutes.

I like to serve them with leafy salad, a dollop of soured cream and a lime wedge. They don't always look pretty (I tend to stuff them quite full so getting them out of the dish in one piece is a bit of a challenge!) but the taste more than makes up for it.

If you make these at all please send me a tweet or leave a comment to let me know how you get on, I would love to see your creations. I'd also welcome any recommendations for more mexican cooking!

Photos by David Gurney
Shared with Cooking with Curls


  1. That looks so delicious, will defo be trying to make this :) mmmm



  2. Mexican food is definitely my fave kind of food. I've tried making enchilada's before and it didn't go so well but this recipe sounds really good and simple to do x


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