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Feeds 4 people (2 enchiladas each) and takes about 1 hour to prepare (not counting sauce that you make ahead of time).


Chilli sauce

Prepare chilli sauce ahead of time. Doing it a day before is fine.

Start by putting dried chillies into a cold water and heat it to boil. Leave to cool for 30 minutes or so.

Afterward get chillies out of water and gently remove stalks. Place chillies, peeled garlic, and 2 cups of soaking water into a blender. Blend until really smooth. Once blended, use sieve to get rid of skin fragments. If you forget this step (or paste is too dense), you can remove them later but with a lot more effort. You can use a bit of water they soaked in to make it a bit more liquid.


Finely chop whole onion, add some oil, and fry until golden brown. Leave on side to cool.

Chop chicken into bite-sized pieces and fry with some oil on high heat. Once cooked (and, ideally, camelized a bit), leave to cool. Don’t forget to salt it.

Get prepared sauce.

Open green chillies.

Open can of cooked beans.

Open shredded cheese.


Oil baking dish (28x18 cm / 11x7”).

Use pan on stove top to heat enough oil to cover the bottom. Place flour tortilla into pan and let it fry for 30 seconds or so (each side). Remove from oil and start filling.

Onto a flour tortilla add: * a line of sauce (1-2 spoons), * some fried onion, * some diced green chillies * a sprinkle of cheese, * some cooked beans, * cooked chicken (or not for veggie), * a sprinkle of sea salt (especially if not using meat)

Roll tightly, keeping the mixture inside as much as possible. Place into a greased dish (split-side down or side, if possible).

Repeat until all 8 tortillas are filled and rolled.

Pour remaining sauce on top of rolled tortillas (it should cover them a bit and not drown them). Spread remaining cheese on top of the sauce and tortillas. No tortilla should be visible.

Preheat the oven to 175 °C (350 °F).

Once at temperature, place into oven for 30 minutes. Serve warm with a side of mexican rice.


1 Large yellow onion
0.5 kg Chicken thighs (alternatively any leftover chicken meat)
8 Large flour tortillas
500 g Shredded cheese mix 1 bag
120 g Diced green chillies 1 can
425 g Cooked black beans 1 can


20 pcs Dried guajillo chillies 1 bag (or: California chillies)
2 pcs Dried pasilla/ancho chillies (optional, but preferred)
2 pcs Dried árbol chillies (optional, spicy)
1 Jalapeno pepper
6 cloves Garlic