Autumn, Food, Kennedy Recipes, Main Course, Spicy, Spring, Summer, Winter,

Diedre’s Chicken and Green Chilli Enchiladas

These Chicken and Green Chilli Enchiladas are a staple recipe in my repertoire but I can’t claim all the glory. My wonderful friend Deidre is a living saint and seems to be able to entertain and feed 100s of people at once without breaking a sweat.  An amazing mum and brilliant cook, these enchiladas are one of my favourite family meal recipe she does when I am round visiting. So I totally stole the recipe and sharing it with the world (Don’t worry GDPR crazy people, I asked her permission!) It might seem a lot of ingredients. But, once you get used to the recipe it is a sinch and will become a firm family favourite of yours too! The richness of the chicken with the beautiful fresh green chillies and tomatoes, perfectly align to create such a tasty dish I love it!  Serve with sour cream/creme fraiche, guacamole, salsa, salad and grated cheese. These are amazing the next day as well, so I TOTALLY won’t judge if you make a double batch. I think I have been known to do a triple batch one time! As always let me know what you think and if you have any feedback or questions! Now get cooking!

Serves 4 people (2 enchiladas each)


340g cooked Chicken shredded (small whole rotisserie chicken)

2-5 fresh Green Chilli Peppers, seeded and finely chopped (depending on your spice head!)

1 large Onion, coarsely chopped

1 large Tomato, cored, seeded and coarsely chopped

2 Garlic cloves, coarsely chopped

2 tbsp of fresh Coriander, chopped

4 tbsp Chicken Stock

2 tbsp Lemon juice

1/2 tbsp Sugar

800g chopped Tomatoes (tinned or fresh)

100g Cheddar cheese, grated

1/2 tsp ground Cumin

1 tsp Oregano (fresh or dried)

1/2 tsp salt

8 Flour Tortillas


1. Pre-heat the over to 180c/350f/Gas Mark 4

2. Put 3/4 of the chopped chillies in a food processor/blender

3. Add onion, tomato, garlic, coriander, stock, sugar and lemon juice

4. Using short bursts, process to a rough purree

5. Add tomatoes and process until they are coarsely chopped and well mixed in

6. Pour the mixture into a saucepan and simmer for 10 minutes over a medium heat, turn off the heat and put to one side

7. Next, make the filling for the torillas.  In a large bowl combine the shredded chicken, 50g of the cheese, remaining chopped chillies, cumin, oregano, salt and half the sauce

8. Warm the tortillas by using a frying pan on a medium heat, or pop them in the microwave for 2 minutes

9. Oil a large ceramic baking dish (ones used for lasagne or cottage pies etc) and put beside your working area as you will need to place the filled tortillas in the dish

10. Spoon about 4/5 tbsp of the chicken filling into the tortilla and roll up to enclose the filling, plae the tortilla seam side down in the ceramic baking dish.  Repeat this with the rest of the tortillas.  Make sure they all fit by pushing them against each other to make room for the final ones if you are having difficulty fitting them in the dish

11. Pour the rest of the sauce over the enchiladas and sprinkle with the remaining cheese

12. Bake in the oven uncovered for 20 minutes

13. Serve with sour cream/creme fraiche, guacamole, salsa, salad and grated cheese.

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Joint Founder of Two Bottles In Podcast, thoroughly mature and serious in all things gin, prosecco and food related. Lover of life and passionate about encouraging belief and empowerment in others.

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