These enchiladas are a hit with crew and guests and I often make them onboard.  The filling can be changed to whatever you like, but this version is the one I do on cruises because it involves the least cooking and mess!

Salsa (in a pinch you can use prepared salsa, but I prefer homemade)

  • ¼ cup green onions or brown onion, chopped
  • 1 Tbsp olive oil
  • 1 can of diced tomatoes
  • ¼ cup fresh coriander
  • 1 Tsp dried oregano
  • 2 cloves minced garlic
  • 1 Tsp minced jalapeno peppers
  • 2 Tsp lime juice (or lemon)
  • Salt & pepper to taste

Gently sauté onions in oil for a few minutes then add other ingredients.  Boil for 10-15 min to allow flavours to meld.  This could be made ahead.

Filling

  • 1 smoked chicken breast, diced
  • 1 can black beans
  • ½ red capsicum, diced
  • 1 small can corn
  • ½ cup chopped green onions
  • 1 cup grated mild cheddar cheese
  • ¼ cup fresh coriander
  • 1 Tsp minced jalapeno peppers (more or less to taste)
  • 1 Tbsp sour cream

Combine all ingredients in a bowl.

To fill tortillas:

  • Pack of 10 small flour tortillas

Place ~1/2 cup mixture to one side of tortilla and roll up.  Place tortilla in a baking pan with a little salsa on the bottom.  Pour salsa over, sprinkle with more grated cheddar and bake at ~180oC until cheese is bubbly (~ 20 min).

Serve with sour cream, avocado and coriander.

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