All Recipes

The General Loaded Enchiladas

  • Chicken
TimeCooking: 1.5 Hour, Marination: 1 Hour Time4-6 TimeAmerican
The General Loaded Enchiladas

The General brings an epic Tex Mex twist to these loaded enchiladas - adding a deep smoky spice to the chicken and filling that works a dream with the cheesy sauce. Encased in fluffy tortillas, this a perfect feasting dish for dates with mates or smashing out solo (no judgment here!)

ingredients

For the Filling:

  • 2 large chicken breasts (or 3 thighs for extra juiciness)
  • 1 tbsp olive oil
  • 3 tbsp The General Seasoning
  • 1 red onion, finely chopped
  • 2 cloves garlic, minced
  • 1 red pepper, sliced
  • 1 yellow pepper, sliced
  • 1 tin (400g) black beans, drained & rinsed
  • 1 tin (400g) chopped tomatoes
  • 100ml chicken stock
  • 1 tbsp tomato purée
  • 1 tbsp lime juice
  • 1 handful fresh coriander, chopped

For the Sauce:

  • 2 tbsp oil
  • 2 garlic cloves, minced
  • 1 tin (400g) chopped tomatoes
  • 2 tbsp The General seasoning
  • 100ml sour cream

For Assembly:

  • 8 soft flour tortillas
  • 150g grated mature cheddar cheese
  • 100g grated mozzarella
  • 1 jalapeño, sliced (optional, for extra heat)

For Serving:

  • Sour cream
  • Fresh coriander
  • Sliced avocado
  • Lime wedges

Buy the items

The General - Tex Mex BBQ Seasoning
The General - Tex Mex BBQ Seasoning
200g £8.99
View
Red House BBQ Sauce
Red House BBQ Sauce
300ml £5.50
View

Directions

  1. Rub the chicken with 2 tbsp of The General Seasoning and a generous drizzle of olive oil. Leave to marinate for a good hour (or longer). Roast in a preheated oven at 200°C/180°C Fan for 20-25 mins until cooked through. Shred with two forks and set aside.
  2. Make the filling: In a large pan, sauté the onion and garlic until soft. Add the peppers and the remaining 1 tbsp of The General and stir fry for 3-4 minutes. Stir in the black beans, chopped tomatoes, tomato purée, and chicken stock. Simmer for 10 minutes to reduce and thicken, then add the shredded chicken, lime juice, and fresh coriander.
  3. Spoon a generous amount of the chicken filling onto each tortilla, roll them up tightly, and place them seam-side down in a greased ovenproof dish.
  4. To make the sauce, add the minced garlic to a pan of hot oil and fry until the aroma is released, stir in the seasoning, then tip in the tomatoes, cook for around 15 minutes until reduced. Stir in the sour cream and pour over the enchiladas. Sprinkle over cheddar, mozzarella, and sliced jalapeños (if using).
  5. Bake at 200°C/180°C Fan for 15-20 minutes until bubbling and golden brown.
  6. Top with fresh coriander, avocado, and an extra squeeze of lime. Serve with sour cream on the side for dunking.

You can also:

  • Switch the chicken for beef, pulled pork or jackfruit for a meaty or veggie twist
  • Love that extra crisp? Grill the enchiladas for 5 minutes at the end for golden cheesy edges.
  • Add a kick of heat with a drizzle of Red House Sauce.

Have you got a recipe to share?

We like nothing better than experimenting with new recipes and flavour combos so send your best kitchen experiments our way — and be in with a chance to see it here.

Share now