Chicken Enchiladas A Newsgroup Favourite


Serves 2 people.

10 ml Olive oil
2 chicken breasts
1 white Onion
3 mushrooms chopped
1 large bell pepper (Red/ Yellow or Green)
2 cloves of garlic crushed
1/2 tsp cumin
1 tsp Oregano
Half tsp paprika
Half tsp Cayenne pepper
Half tsp Chilli powder
Carton of passata
Chicken stock cube
2 handfuls of grated cheddar cheese
4 tortilla wraps
Sour Cream to serve.


In one pan put the olive oil, fry the chopped onion and garlic on a low heat until soft. Then add chopped pepper and mushrooms. Cook till soft. Add spices (cumin, oregano, paprika, cayenne pepper and chilli powder) to the pan. Make sure the onion, garlic and pepper is coated in the spices.

Add the passata to the pan, then stock cube and add little bit of water if it seems too thick. Add one handful of cheese. Stir in the cheese and leave on a low heat for 3/4 minutes.

Chop your chicken into small pieces. In a separate pan, add chopped chicken and fry till cooked. Add cooked chicken to the other pan. Mix and heat through.

Lay the tortilla wraps flat. In each wrap spoon the mixture (keep a little of the sauce for after wraps are rolled) and then roll and fold.  Place wraps in an oven proof dish lined with greaseproof paper, pour the remaining sauce over the wraps And the second handful of cheese and cook at 190 degrees for around 15 mins, as soon as cheese is melted and wraps are crispy they are done. Then transfer to a plate with a spoon of sour cream and enjoy!

Sarah Brooks

Sarah Brooks

Sarah has worked in marketing and content creation for many years. In her role at Newsgroup, she is the online editor of with a particular interest in local news and events. Sarah also works closely with our editorial team on our printed editions in Tallaght, Lucan, Clondalkin and Rathcoole/Saggart. If you have a story and would like to make contact please email Sarah at


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