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Enchiladas. The Epic Mexican dish! This dish has been around since the Mayan times. In the Mexican valley, people used to eat fish wrapped in tortillas.

They first appeared in a Mexican cookbook in the early 1800s and where the recipe called for corn tortilla wrapped around food. Traditional would say to cover the Enchilada in chilli sauce. (if your being picky a tomato sauce enchilada is called an enctomatada!)

There are many variations of enchiladas. It appears that the name is more to do with how the dish is made. Rather the actual contents of the dish.


Enchiladas can be filled with meat fish or vegetables and although it is thought that they should be fried I prefer to bake mine! I have used chicken to make my enchilada recipe but feel free to use beef, Lamb or fish to make yours!

The first step is to make the sauce, Although I love hot foods, (check out my Carolina reaper wing recipe!) Becky doesn’t like Spicy food. So I just made a simple Mexican based tomato sauce with only a little bit of chilli in it. I couldn’t taste the chilli in these enchiladas but they were ok for Becky and that was the important thing.

We struggle to get nixtamalized corn flour in the UK. So I just made flour tortillas. They worked really well in the enchiladas and I recommend you make your own as well.

Next, you need to make the queso sauce. If you really want to go all out 100% homemade enchiladas then you can make the tortilla’s yourself, just like I did!

A warning though!

If you make your own you won’t want store brought tortillas again!

Once you have all of the sauces made and your tortilla is ready, its time to make the filling for your enchiladas.

I use a combination of coloured peppers, red onion and spices, I also have freshly braised chicken thigh to stuff the tortillas with. Chicken thigh works much better with this style of food than the chicken breast does.

I also pre-cook them to make sure the chicken is tender. Plus you also know that the chicken isn’t going to be undercook either!

How to make Enchiladas

Once you have you filling made, put the filling in the tortilla and roll them up. Place them into a greased baking dish as you don’t want them to stick!

Cover them with the Chilli sauce and then the queso sauce. Grate cheese on top and pop your enchiladas into the oven for 30 to 35 minutes.

Once your Enchiladas have baked pull them out of your over and sprinkle freshly chopped Corriander on to them. Serve them right away with Guacamole, pico de gallo and Sour cream.

If you want.you can also make some Mexican green rice as well!

Recipe for my Enchiladas

  • 6 homemade tortillas,
  • 150ml of queso sauce
  • 4 peeled and chopped tomatoes
  • 1/2 a white onion
  • Red onion
  • Red pepper
  • Orange pepper
  • Green pepper
  • Clove of garlic
  • Juice of 1/2 a lemon
  • Tablespoon of agave syrup
  • Teaspoon of ground cumin
  • A teaspoon of oregano
  • Teaspoon of paprika
  • Sea salt to taste
  • 4 braise chicken thighs (bones and skin removed)
  • 100 grams of cheese
  • Freshly chopped coriander

It’s quite a few ingredients to these enchiladas but the results are really worth it!
The how to Video is below and let me know what you think in the comments, I would love to know your views on these.

Enchilada cover2
Play Video

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