Chicken Enchiladas

Indulge in our Chicken Enchiladas - flavorful shredded chicken wrapped in tortillas and smothered in a zesty sauce for a delightful and satisfying Mexican-inspired dish.

35 Mins
4 Serving(s)

Enchilada sauce

  1. 45 ml (3 Tbsp) butter or margarine
  2. 45 ml (3 Tbsp) cake wheat flour
  3. 125 ml (½ cup) Spur Peri-Peri Sauce
  4. 375 ml (1½ cups) water


  1. 30 ml (2 Tbsp) cooking oil
  2. 1 medium onion, coarsely chopped
  3. 4 chicken fillets, (about 500 g), cut into strips
  4. 30 ml (2 Tbsp) Spur Durky Sauce
  5. 30 ml (2 Tbsp) freshly chopped thyme or 10 ml (2 tsp) dried
  6. about 5 ml (1 tsp) Spur Texas Steak Seasoning
  7. 5 ml (1 tsp) salt
  8. 400 g can red kidney beans, drained
  9. 6 medium wheat flour tortilla wraps (about 20 cm in diameter)
  10. 125 ml (½ cup) grated Cheddar cheese


  1. 200 ml (1 sachet) Spur Cheese or Cheddamelt Sauce
  2. 125 ml (½ cup) grated Cheddar cheese
  1. Enchilada sauce: Heat butter in a heavy-based saucepan. Add flour and heat for about 1 minute, whisking constantly.
  2. Mix Spur Peri-Peri Sauce and water together, then add to saucepan whisking constantly until smooth, without any lumps. Continue to simmer for a few minutes, or until the sauce thickened slightly.
  3. Filling: Heat oil in a heavy-based large pan. Add onion and sauté for a few minutes until soft. Add chicken, Spur Durky Sauce, thyme and salt and fry for a few minutes until cooked and starting to brown. Add the beans, simmer for a few minutes and set aside.
  4. Mix sauce and filling together and spoon mixture in the middle of each tortilla. Sprinkle cheese over the fillings. Roll up tortillas and layer on base of a greased medium oven dish.
  5. Topping: Pour the Spur Cheese Sauce over the top of the enchiladas, followed by the rest of the cheese.
  6. Bake uncovered, in preheated oven at 180°C for about 20 minutes or until cheese starts melting and the tortillas brown on outside. Serve the enchiladas warm and garnish with fresh thyme or micro herbs.
  1. Substitute chicken with 250 g rindless streaky bacon or omit meat and add vegetables of choice for a meat-free dish.
  2. Substitute Spur Peri-Peri Sauce with Spur Southern Style BBQ Sauce.
  3. Substitute the tortillas with taco shells and spoon the mixture in the center. Add chopped lettuce, tomatoes, or any other ingredients for a fresh taste.
  4. Substitute the enchilada sauce by using 400 g can chopped tomatoes. Simmer to reduce and thicken sauce slightly.
  5. Serve with more ingredients of your choice for topping, such as chopped red onion, diced avocado and sour cream.
  6. For air-fryer; heat one or two enchiladas on greaseproof paper.


Peri-Peri Sauce


Durky Sauce


Texas Steak Spice


Cheddamelt Sauce