Chicken parmesan enchilada

A simple Mexican favourite that all the family will love!

Serves: 4
Time: 15 minutes


  • 2 chicken breast fillets
  • 80ml of tomato and basil sauce
  • 1g of crushed chillies
  • 40g of Parmigiano Reggiano flakes 
  • 4 tortilla wraps
  • 40g of green jalapeños
  • 360g of chopped tomatoes
  • 20g of grated mozzarella and mild cheddar mix


  • 1. Roast the chicken breast and shred with 2 forks
  • 2. Place in a bowl with the sauce, chilli and parmesan flakes, mix well
  • 3. Evenly distribute the chicken mix on the tortillas and roll
  • 4. Place in an ovenproof dish and ensure they are not to tightly packed
  • 5. Sprinkle over the jalapenos, cover with the chopped tomatoes and sprinkle over the grated cheese
  • 6. Bake at 180c for 20 minutes or until golden

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