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Woods Butchers Chicken Enchiladas

Chicken Enchiladas are the perfect dinner. Quick, easy and absolutely delicious. Once you've made them you and the whole family will be craving them all the time.

Serves: 4

Prep Time: 20 minutes

Total Time: 50 minutes


1 tsp. cumin

1 red pepper, sliced

1/2 an onion, chopped

1 tbsp extra virgin olive oil

2 cloves garlic, minced

12 wraps

Salt & Pepper

1/4 cup coriander, chopped

2 cups of cheddar cheese

2 cups Monterey Jack cheese

1 can chopped tomatoes

1 jar of enchilada sauce

3 Woods Butchers Chicken Breast


1. Preheat oven to 350c. In a large pan over medium heat, heat the oil. Add the onion and pepper then cook for 5 minutes. Add the garlic and cumin then cook for a further minute. Then add the enchilada sauce and chopped tomatoes and cook until warmed through. Set aside 1/2 cup of this sauce for a topping sauce of the enchiladas.

2. In a bowl, combine the chicken, coriander, Monterey Jack, and cheddar cheese. Add 1 cup of the enchilada sauce and mix together, season with salt and pepper. Add a scoop of the chicken into the centre of a wrap, roll it up and put into a ovenproof dish. Repeat with the remaining wraps.

3. Place in the oven and cook for 25 minutes.

4. Spread the reserved 1/2 cup enchilada sauce on top of the wraps, sprinkling the remaining cheese on as well. Bake for a further 10 minutes. Then serve.



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Woods Traditional Family Butchers Est. 1992

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