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  • 1 x 330 g sachet enchilada sauce
  • 4 flour tortillas
  • 500 g shredded chicken, beef mince or red kidney beans (or a mix of chicken or beef and beans), seasoned w
  • 150 g grated mild Cheddar or mozzarella, or a mix of both
  • A handful of fresh coriander leaves

Heat the enchilada sauce.

Dip the tortillas in the warm sauce to soften.

Mix the filling of your choice with half the enchilada sauce. Wrap the tortillas around the filling.

Place in an oiled baking dish. Coat with the remaining sauce and sprinkle with cheese.

Bake at 180°C for about 15 minutes or until they are hot and the cheese has melted.

Sprinkle with fresh coriander.

If you like, serve with sour cream and shredded lettuce.

Phillippa Cheifitz

Recipe by: Phillippa Cheifitz

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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