Chicken Enchiladas - hot (heat level 8/10)

Chicken Enchiladas - hot (heat level 8/10)
Serves: 4-6

This blend uses smoky chipotle chillies and cumin and is indeed hot! (30g net). 


  • 1 packet enchilada - hot mix
  • 2 tbsp vegetable oil
  • 500g/1lb chicken or turkey breast
  • 1 quantity sauce (see below)
  • 150g/4oz feta or cheshire (both good substitutes for Mexican cheese)
  • 3-4 wheatflour tortillas


  1. Mix the powder with the vegetable oil to a paste consistency.
  2. Chop chicken or turkey breasts into large strips and coat with the paste. Cover and leave for several hours
  3. Place the chicken in an ovenproof dish, well spread out. Bake in the oven at 180 degrees for about 25 minutes, when the meat should be cooked through and lightly roasted on the outside.
  4. Leave to cool for 5 minutes, then shred using two forks. This is the finished stuffing for the enchiladas, or see below for a sandwich idea.

For the green sauce:                                               

  • 2 cans green tomatillos                                                                      
  • 2 cloves garlic, crushed
  • 1 large onion, chopped                                  
  • 1 chicken stock cube
  • Handful chopped fresh coriander

For the red sauce, substitute one can of chopped tomatoes for the tomatillos. Both sauces are prepared in the same way:

  1. Put all the ingredients except the coriander in a pan, bring to the boil and simmer for at least 20 minutes.
  2. Add the coriander and blend till smooth. This can be left to cool, frozen or used straight away, in which case keep hot.
  3. Use the chicken/turkey to fill 3/4 wheat tortilla wraps, roll and place in an ovenproof dish. Cook in a preheated oven (180 degrees) for 20 minutes.
  4. Remove from the oven, pour over the hot sauce and sprinkle with the cheese.
  5. Cut into 4 pieces and serve with extra coriander sprinkled on top.

Cook's Notes

  1. This mix can be used as part of the full enchilada recipe, or the chicken can be prepared in the same way and then just stuffed into a wrap with lettuce, tomatoes and mayonnaise for a spicy alternative to a sandwich.
  2. Try serving with sour cream to pour over.
  3. You can use cheddar, in which case return to the oven at stage 4 for 10 minutes so the cheese can melt.
  4. You can try corn tortillas, which have a very authentic flavour. Good ones can be tracked down at, as can the tomatillos.

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