Lots of enchiladas


These are approximate quantities to cook for ten.


6-8 sliced chicken breasts
24 burritos
A few tablespoons cajun powder (to taste)
Olive oil
500g grated cheese – tasty or cheddar

Herby salsa

Large bunch of mint
Large bunch of coriander
One large red chilli
Around ten shallots (or leek is fine)
One clove garlic
Juice of one lime
A few tablespoons of olive oil
15-ish cherry tomatoes, or equivalent

Chunky tomato salsa

Two chopped onions
Three chopped capsicums
Two cloves garlic
Around 750g diced tinned tomatoes
Chilli, to taste
Cajun powder, to taste

While there are a few stages to the recipe, each one is fairly quick, and the whole lot could be ready to go a day or two ahead.

Coat the chicken in olive oil and cajun powder, to taste. Cook on griddle pan, if possible (though any form of cooking would do) until cooked through. Coat the chicken in a small quantity of the tomato salsa, once it’s ready, to prevent the chicken from getting too dry.

To make the herby salsa, simply combine all ingredients in a food processor and whir.   Taste to ensure you’re happy with the ratios of bits and pieces.


To make the tomato salsa, sauté garlic and onions in a pan until lightly browned. Add capsicum, tomato and spices and simmer until capsicum has softened.

To make the enchiladas, combine a few spoons of chicken mixture with a drizzle of the herby salsa and roll up in a burrito. Lay them side by side in an oven tray, with the open sides facing up. Once the tray is full, pour over tomato salsa and then cover with cheese.

Bake in the oven at approx. 200 degrees for 20-30 minutes, or until the cheese is melted and your guests are ready to eat.

This makes enough for 2 enchiladas each, with a couple left over for the especially hungry. I served mine with a salad, and found that 2 enchiladas each was plenty.

Finally, the vegetarian version – I combined mixed beans, capsicums, cherry tomatoes and the herby salsa.


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