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Chicken Enchiladas

Check out this super easy, nutritious and delicious chicken enchilada recipe from Chef Ash. Our Livingstone Drive tamariki LOVE this dish!


  • 500g Chicken Mince/Breast
  • 1 x Tin Black Beans(Mexican or Red Kidney is also fine)
  • 2 x Tin chopped tomato (can you premade tomato sauces)
  • 2 x Small white onion Diced
  • 1 TBSP Crushed Garlic
  • 1 TBSP Ground Cumin
  • 1 TBSP Ground Coriander
  • 1 TBSP Ground Paprika
  • 12 Larger/Medium Wraps
  • Grated Cheese
  • Sour Cream, avocado & fresh coriander (Optional toppings)
  • ½ Cup – 1 Cup Chicken Stock
  • Salt & Pepper


  • Finely dice onions, garlic & chicken if not using minced meat.
  • Heat a pan on a medium heat (Enough to colour)
  • Saute Diced onion, garlic and chicken. Once onions are translucent and chicken has some colour.
  • Add all ground spices to the pan and sauté for roughly another two minutes. This helps cook out the spices and enhance the flavours.
  • Add 1 Tin of crushed tomato’s and 1 tin of black beans. At this point I also add ½ Cup of chicken stock and let everything simmer. If I need more liquid I can always add it later on.
  • Continue to simmer on a low heat for 20-30 minutes. You really want to cook everything out and allow the flavour to come through. Depending on taste I sometimes like to add 1 tsp of brown sugar to balance the acidity of the tomatoes. This is optional not a must.
  • Taste test before adding salt and pepper or any more spices. Your mix should be saucy not watery. Hence why i only add ½ a cup of stock first. (Always remember you can add more but you cannot take it out).
  • Once you are happy take it off the heat and start filing your wraps. I like to fill my wraps with a few spoonfuls of the mix and some grated cheese.
  • Once you have filled/rolled as many wraps as you can, pop them into a roasting dish. Pour the extra tin of tomato sauce/crushed tomatoes over the rolled wraps and generously sprinkle with grated cheese.
  • Grill in oven for about 10-12 Minutes (be mindful every oven is different and yours may cook faster than other ovens) you could also bake on 180 for 20 minutes if you are not pressed for time.
  • Serve with sour cream, avocado and chopped fresh coriander (again optional) and enjoy! Also great heated up the next day!!

Tips from Chef Ash!

  • You could cook in a slow cooker if you wanted too. Place all ingredients into a slow cooker for a few hours, taste test and start wrapping
  • You can use other cuts of meat such as beef cheeks/pork shoulder/whole chicken breast etc.
  • You can buy premade spice mixes for the meal if you wanted as well as premade tomato sauce although I find it cheaper this way.
  • You can add corn kernel’s or whatever vegetables you would like to hide in there. I do try and keep the spices light as kids generally do not respond well when it is “too spicy”…their words not mine.
  • I also love to serve these with a side of Kumara chips 🙂 YUM!!