Mexican Cuisine has always been a bit of a favourite of mine, however when traveling, it is often hard to find! Here is Enchiladas cooked my way – just slightly different to what you may have previously experienced, but I’m going to be arrogant here and claim that it’s an absolute winner! Despite what you may be thinking, it’s quite healthy too!

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Here’s what you need:

  • 500g Chicken Breat
  • 2 red Capsicums (diced)
  • 2 brown onions (finely diced)
  • 2 cloves of garlic (crushed)
  • 1 large eggplant (chopped into larger squares)
  • 2 large handfuls of button mushrooms (quartered)
  • Taco seasoning
  • Thai red curry seasoning
  • Hot Chilli sauce
  • 400g of salsa
  • 3 tablespoons of light sour cream
  • Cheese (for topping)
  • 12 medium size Tortilla wraps

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  • Fry the brown onions and garlic in a pan until golden brown, then set aside
  • Fry the chicken breast until almost fully cooked through
  • Add the onions/garlic, along with the capsicum and taco seasoning. Add 1/2 a cup of water (more if too dry) and cook for 7 minutes)
  • Add the mushrooms along with the eggplant, Thai red curry seasoning and Hot Chilli Sauce – amounts depend on how much of a spicy kick you are after! Cook for a further 10mins
  • Carefully wrap each of the 12 enchiladas. Best approach I have found is to set the filling in a line, folding in the short sides, then wrap and roll from the larger edges. Place all compactly in a baking tray
  • Mix the Salsa and Light sour cream in a bowl, then evenly pour over the enchiladas
  • Top with grated cheese and back at 180 degrees C for 25 minutes.


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