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Overhead photo of cheesy chicken enchiladas with zingy tomato and yoghurt AI-generated image, for illustration only.
NeverFeeds AU Recipes

Cheesy Chicken Enchiladas

with Zingy Tomato

Chicken ⏱ 25–35 min Medium Large frying pan · Baking dish

Spiced chicken and carrot rolled into tortillas, grilled under a blanket of cheese until it's properly bubbling. The tomato salsa on the side is doing a lot of work cutting through the richness — don't skip it.

Cooking for people — ingredients update automatically

Ingredients (for 2)

Pantry basics not counted above: olive oil for the baking dish and cooking, and white wine vinegar for the tomato.

Method

  1. Prep and season the chicken

    Grate the carrot. Cut the chicken into small chunks and toss it in a bowl with the taco blend and a drizzle of oil.

  2. Cook the filling

    Heat a drizzle of oil in a large frying pan over medium-high heat and cook the chicken, tossing, until browned, 5–6 minutes. Add the carrot and cook until just softened, 2–3 minutes. Stir in the tomato paste to coat, then the water, and simmer with the butter stirred through until slightly thickened, 1–2 minutes.

  3. Roll and grill

    Preheat the grill to medium-high and drizzle a baking dish with oil. Lay the tortillas flat, spoon the filling evenly down the centre of each, and roll up tightly, packing them seam-side down into the dish. Scatter the cheese over the top and grill until melted and golden, 5–8 minutes — keep an eye on it, this part moves fast.

  4. Make the zingy tomato

    While the enchiladas grill, chop the tomato and toss it with a drizzle of vinegar and oil. Season to taste.

  5. Serve

    Divide the enchiladas between plates and top with the yoghurt and zingy tomato.

Rolling tip: don't overfill — a heaped tablespoon or two per tortilla is plenty. Overstuffed enchiladas split open under the grill instead of holding their shape.