Easy Enchiladas

I made the best enchiladas tonight so I thought I would share the recipe! It’s a version of a recipe given to me by an American guy I met in Australia at a pot luck party I went to in a friends house.

For anyone who doesn’t know what a pot luck is, it’s a dinner party where everyone brings a dish that they have made (or sometimes it’s bought… Cooking isn’t for everyone) and everyone sits down and shares what they have brought and has a lovely time talking and eating… And usually there is a lot of drinking involved, what good dinner party doesn’t involve getting smashed 😂

**disclaimer: this is not a slimming world friendly meal. It does contain high syns if counted correctly but you can of course tweak the recipe to make a lower Synned meal!


Serves 2-4


2 chicken breasts

1 Bunch of scallions

Half of a green pepper and red pepper

200g of Sour Cream

400g of mixed Cheddar and Mozzarella

2tsp of Cumin

2tsp of paprika

Salt and pepper to taste

Tomato sauce:

Tin of tomatoes (or three large tomatoes diced)

2tbsp of tomato purée

1 Lime

1 Green chilli

1tsp of sugar or sweetner

Salt and pepper to taste


Boil chicken in salted water for 15 mins or until cooked through.

Chop the scallions and dice the peppers and put in a bowl with half of the cheese and all of the sour cream, cumin and paprika.

Once the chicken is cooked, remove from the water, shred with 2 forks and add to the veg and sour cream mix.

To make the enchiladas, lay out your wrap and place some filling in the middle.

Fold over one side of the wrap and with the back of a spoon, spread some of the sour cream on the folded side. This is so the other side of the wrap sticks nicely when you fold it over 👍.

Continue with the rest of the wraps until you have used all the filling up, and place in a greased baking tray. I grease mine with frylight.

Now to make the sauce!

Chop tomatoes and put in a food processor with 2 tbsp of tomato purée, 1tsp of sugar or sweetner, juice of one lime, 1 green chilli and salt and pepper to taste. (Note you can use a tin of tomatoes in place of fresh tomatoes)

Blitz all the ingredients into a sauce and pour over the enchiladas.

Put the remainder of cheese on top and place in the oven for 20mins at 180 degrees.

And your done!

I served mine with some side salad and nachos 😋



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