Chicken Enchilada


  • 2 chicken quarters rubbed with ½ tsp salt
  • 2 cloves garlic, minced
  • 1 white onion, chopped
  • 3 tbsp olive oil
  • 1 200g pack tomato sauce/taco sauce
  • 1 tbsp taco seasoning
  • 1 cup water
  • salt and pepper to taste
  • 8 pcs. whole wheat tortilla
  • 2 bell peppers, chopped
  • 1½ cup grated cheddar cheese


  1. Roast chicken in the oven for 40 minutes at 200°C. Let it cool.
  2. Shred the chicken and set aside.
  3. In a pan, heat olive oil and sauté garlic and onion until onion becomes translucent.
  4. Add bell pepper and stir for a few minutes until it gets a little soft.
  5. Add tomato sauce, water and taco seasoning.
  6. Simmer for a few minutes.
  7. Season with salt and pepper to taste.
  8. You can choose to coat the tortillas with the sauce before wrapping the shredded chicken with it or you can just wrap it directly.
  9. Just place 1-2 tablespoon of shredded chicken on each tortilla and roll it and layer it up in a baking pan.
  10. Pour sauce over the tortillas and sprinkle with grated cheese
  11. Bake in the oven for 10-20 minutes or until the cheese gets bubbly.
  12. Serve with a dollop of sour cream…but I didn’t have any, so we ate it as it is