Enchiladas - An Easy Mexican Dish

Enchiladas - An Easy Mexican Dish

My Aussie husband's family make this dish a lot. I made my own version and they said that these were the best enchiladas ever!

Ingredients: 3~4 servings

2 fillets
Onion (diced)
Canned crushed tomatoes
1 can
Canned red kidney beans
1 can
☆Cumin powder
2 teaspoons
☆Nutmeg powder
2 teaspoons
☆Bay leaf
2 leaves
1 packet (10 tortillas)
Pizza cheese
100 g (to taste)
Pasta sauce of you choice
100 g (to taste)
Pickled jalapeno
to taste
Salt and pepper
to taste


1. Boil the chicken throughly. (Or you can microwave)
2. Fry the onion with olive oil for 3~4 minutes while boiling the chicken.
3. Turn off the heat, add the canned tomatoes and cook lightly.
4. Meanwhile, drain the red kidney beans in a sieve and rinse with water.
5. Drain the beans very well and add to the tomatoes. Add the ☆ ingredients and simmer.
6. When the beans are tender, turn off the heat. Mash with a masher.
7. When the beans are mashed well and resemble mashed potatoes, turn on the heat again and simmer for 1~2 minutes. Then the sauce is done!
8. Shred the cooked chicken when it has cooled. Shred it thinly by pulling apart along the muscle fibers. Keep it aside on a plate.
9. Put the chicken and sauce on a tortilla and wrap. Be creative how to shape the tortillas so that you can line them in a baking tray.
10. Then put tomato pasta sauce of your choice, cheese and jalapeño on top. (Don't use jalapeños for children.)
11. Preheat the oven to 400℉/200℃, bake for about 10 minutes and it's done! (I recommend baking on the upper shelf of the oven).

Story Behind this Recipe

My husband likes enchiladas and he asked me to make this for him on Valentine's Day. Our child wanted to eat something else that day, so as I was only making them for my husband, I added a little chili pepper in the filling sauce and used Arrabiata sauce to make the enchiladas spicier!
This is a recipe that both adults and children can enjoy.