Easy Enchiladas – Quick Mexican Food

Always use chicken thigh meat for enchiladas where possible as its stays nice and moist.  For vegetarian options you can use re fried beans instead and reduce the cooking time at least by half.



  • 3 Pams wholemeal wraps
  • 200 grams of chicken thigh meat diced
  • 1/2 packet of taco flavouring powder
  • 1 tsp paprika
  • 1 small jar of mild taco sauce
  • 15 pitted black olives
  • A couple of handfuls of grated cheddar cheese
  • 1 -2 tbsp of extra virgin olive oil
  • Avocado to garnish
  • A handful of chopped baby spinach leaves
  1. Gently fry the taco powder and paprika in olive oil for about a minute
  2. Add the chicken and stir fry for about 15 minutes
  3. Turn the oven on turn 150 degrees Celsius
  4. Prepare a baking tray lined with baking paper
  5. On a board place your enchilada wrap and top with a third of the chicken, 5 of the diced olives and 3 teaspoons of the taco sauce.
  6. Roll up and place upside down on the baking tray.  Repeat with the other two tortillas
  7. Drizzle 4 tbsp of taco sauce over the tortillas and then cover evenly with grated cheese.
  8. Bake for about 20 to 25 and then serve
  9. Try not to let the adulation show as your guests compliment you.