Non - Vegetarian Meals

Friends with Recipes: Chicken Enchiladas


We have another beautiful meal from my lovely friend Nomi today! Her baked gnocchi recipe was super popular, and I have no doubt this one will be as well. Everything Nomi cooks, bakes, sews, etc. is so utterly wholesome and charming; I hope she keeps sending us posts to share!

Bethie xx

(PS: Check out this mermaid outfit she threw together for her daughter last minute. So flipping cute!!)

Baked Enchiladas – by Nomi Olsthoorn


This recipe is a favourite of ours for dinner parties. It’s deep and rich in flavour and fills the house with anticipation while cooking. But it is a bit more laborious to make than say my gnocchi. Nevertheless, if you happen to have an afternoon to spare I promise it’s worth your while.


Chicken Enchiladas

Print Recipe


  • 500 g chicken fillet
  • 1 can tomatoes
  • 1 onion
  • 1 red or orange pepper
  • 1 carrot
  • 1 large tomato
  • 3 cloves garlic
  • 2 teaspoons cumin powder
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • chili powder to taste
  • 1 teaspoon sunflower oil
  • 150g grated mature cheddar
  • pack of 8 (wholemeal) wraps



chop the onion, carrot and pepper and fry in the oil with the salt in a cast iron skillet until soft.


add the minced garlic and cumin and fry briefly until fragrant.


add all the tomatoes (can and chopped fresh), add a can full of water and bring to the boil.


cook for five minutes before gently placing the chicken fillets in the tomato mixture.


continue to cook until the chicken is nearly falling apart, at least 20 mins. Feel free to let it all simmer well: it just adds to the depth of the sauce.


take the chicken out onto a chopping board and shred into pieces with two forks.


strain the tomato mixture through a sieve (making sure to save the liquid!).


combine the tomato solids with the shredded chicken, half the cheese, and as much chili powder and fresh coriander as takes your fancy. This is your filling.


divide the filling over the wraps and roll them up before lining them up into an oiled oven dish.


I like to put the dry, filled enchiladas under a hot grill until slightly browned for a few minutes before adding the liquid on top of them and sprinkling with the rest of the cheese and more coriander. Cover with kitchen foil and cook for 20 minutes (or until hot through) in a preheated oven at 200 C. Then remove the foil and cook for an additional five minutes to brown the tops.


serve with a tomato salsa, guacamole and greek yoghurt.


(recipe adapted from here)

Thank you Nomi! It is still morning as I post this, but I would happy tuck into a plate of these right now! xx

Processed with VSCOcam with a8 preset


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  • Reply
    Susan Coleman
    October 19, 2016 at 4:16 pm

    I made this recipe, it really was outstanding. I used all fresh tomatoes, left over from my garden. It’s not a quick recipe, but I enjoyed the process. On Instagram I think Nomi made reference to making it in 2 stages, which is an option. Thank you so much for posting this recipe.

  • Reply
    mushroom stroganoff | hungermama
    February 23, 2017 at 3:03 pm

    […] reader to share your favourite go-to recipe with us. We’ve had everything from fish cakes to chicken enchiladas and all sorts of other great recipes in between. Please write me at if you […]

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