Cheesy chicken enchiladas with guacamole

Prep time
Cook time

The trick is the homemade enchilada sauce. You’ll end up serving it with everything!


  • a glug of olive oil
  • 2 onions, chopped
  • 4 garlic cloves, chopped
  • 1 tsp ground coriander
  • 1 tsp paprika
  • 4 skinless chicken breasts, cubed
  • a handful of fresh coriander, chopped
  • salt and pepper
  • 3 Tbsp canola oil
  • 3 Tbsp flour
  • 1 can tomato puree
  • 2 Tbsp paprika
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 Tbsp light brown sugar
  • 1 cup chicken or vegetable stock
  • salt and pepper
  • lemon juice, to taste
  For assembly:
  • 4 flour tortillas
  • 1 cup grated cheddar
  • 1 cup grated mozzarella
  • 1 avocado, smashed
  • a squeeze of lemon
  • fresh coriander, for serving


  • Heat oil in a large pan. Fry onions and garlic until translucent.
  • Add spices and fry for another minute.
  • Add chicken and cook for about 3-5 minutes.
  • Stir through the coriander, season, and remove from pan.
  • In the same pan, heat canola oil.
  • Whisk in flour until a smooth roux is created.
  • Add remaining sauce ingredients and bring to a boil.
  • Lower the heat and simmer gently for 10 minutes until slightly thickened. Season.
  • Combine cheddar and mozzarella.
  • Preheat the oven to 200°C.
  • Divide the chicken mixture and half the cheese between 4 flour tortillas. Fold to enclose.
  • Place filled tortillas into a greased oven-proof dish.
  • Pour over remaining enchilada sauce and top with remaining cheese.
  • Bake for 15 minutes or until the cheese has melted.
  • Drizzle with a squeeze of lemon. Serve with smashed avocado and fresh coriander.
Cook’s note: Bulk up the filling with canned beans or leftover roast vegetables.