Let’s Make Enchiladas

I have no Mexican genes and neither do my mini adults (I can swear to that) but we all LOVE Mexican food. The mini adults take their Mexican food very seriously, it’s a staple more than an occasional. While we usually make tortilla wraps or quesadillas, I was inspired by a video my daughter was watching of Emily Norris and I decided to make a recipe of enchiladas that I had used just once before. Is it authentic Mexican? No idea! Is it tasty? Absolutely!!

Back to the question of authenticity, there is a difference between enchilada red sauce and Italian marinara red sauce. While marinara sauce requires a reduction of tomato sauce which is flavoured with onions and oregano or basil, enchilada sauce is basically peppers flavoured with a little tomato, onion and cumin. That in itself is the difference between both my sauces. AND that is what makes my cannelloni taste totally different from my enchiladas even though I use minced chicken for both or paneer and spinach for the vegetarian version, Enough said, here’s the recipe.



500g minced chicken
2 bell peppers in mixed colours
1 onion – diced
Chicken curry spice blend
Salt and pepper to taste

3 tablespoons olive oil / butter
3 tablespoons all-purpose flour 
1 tablespoon smoked cayenne pepper
1 teaspoon ground cumin
½ teaspoon garlic powder
¼ teaspoon dried oregano
3 tablespoons tomato puree 
2 cups vegetable broth
1 teaspoon white vinegar
Salt and pepper to taste 

6 whole wheat tortillas
1 pack Queso Oaxaca – grated (fine! I just used mozarella)
1 can refried beans OR drain, wash and lightly mash a can of kidney beans and season with salt and cumin powder.


Sauté the onions in olive oil and add in the peppers. Allow to soften. Add in the curry spice and the chicken and cook until done. Set aside.

For the sauce, cook the flour in the olive oil to remove the raw flavour, add in all the other ingredients, mix well and then add in the broth and allow to simmer until your desired consistency is achieved.

In a casserole dish, put some sauce at the bottom.
Fill the tortilla with a thin layer of refried beans and top with the chicken. Roll and place in the dish.
Top with more sauce and then with the cheese. Bake until it melts and turns golden brown.

Serve with Aromatic Herb Rice
Mix chopped coriander/cilantro, olive oil, roasted garlic and red wine vinegar into cooked rice and heat through. Salt to taste of course. Serve warm.

Make it and taste it! Tag me on Instagram #raveenaathome