Prep Time

30m - 45 Minutes


Feeds 6




  • 6 Corn Tortillas
  • 400g Chicken Breast
  • 700g Lakeside Cocktail Tomatoes
  • 2 Red Onions
  • 250g Queso Bola Cheese, Grated
  • 2 Garlic Cloves
  • 1 Tbsp Tomato Paste
  • 2-3 Tbsp Olive Oil
  • 2 Chili Peppers
  • 1 Tsp Dried Red Chili Pepper
  • 1 Tsp Red Pepper Flakes
  • 1 Tsp Black Pepper
  • 1 Tsp Cumin
  • 1 Tsp Oregano
  • 1 Tsp Sugar
  • ½ Tsp Salt
  • 200ml Water
  • Fresh Coriander


Cut the Lakeside Cocktail Tomatoes, red onion, and dried red chili peppers in quarters.

In a saucepan heat the olive oil. Add one red onion and the garlic. Add 600g Lakeside Cocktail Tomatoes and cook for approximately 5 minutes. Add the tomato paste, dried red chili pepper, black pepper, red pepper flakes, cumin, oregano, sugar, and salt. Add 200ml water to the mixture and let it cook on medium heat for about 10 minutes. Once ready, puree the mixture.

In a big bowl, shred the cooked chicken breast. Add ½ of the tomato puree and mix well. Start filling the corn tortillas. In the middle of each, spread the tomato mixture with the chicken breast, add red onion, and sprinkle with grated cheese. Roll tight. Repeat with the rest of the tortillas.

Spread tomato paste on the bottom of a baking tray and arrange the filled tortillas on it. Cover with the rest of the tomato mixture and sprinkle more grated cheese. Bake at 200°C / 400°F for approximately 15 minutes or until the cheese has melted fully.

Once the enchilada is ready, serve with fresh coriander and cocktail tomatoes salsa and enjoy!

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