Oh my gosh, these enchiladas are so yummy and smell absolutely divine. I am so happy to share this chicken enchiladas recipe with you because you are going to love the taste. It’s going to be messy for baby and maybe go a little lighter on the spice but it’s going to be so much fun. The chicken is lovely and moist and easily chewed and it’s going to give baby a taste explosion!
Start by cooking four breasts of chicken wrapped in foil in the oven for thirty minutes.
Place the breasts in a bowl, then using two forks, pull apart the chicken until fully shredded.
Add a tin of Cirio Finely Chopped Tomatoes with garlic and onion to the bowl, along with, a tablespoon of cumin, paprika, cayenne and oregano. You can also add a tablespoon of Tabasco, depending on how well your baby does with spice.
Mix thoroughly then add a cup of grated cheddar cheese. Mix again.
Spoon a couple of tablespoons of the mixture onto garlic and herb wraps (any type of wrap will do but these are my favourite). Add a little more cheese to each wrap, then roll tightly and place into an oven dish. Repeat until all the wraps are full and the chicken has been used. I like to throw even more cheese on top, because I’m a cheese addict and I don’t smoke or drink so why not eat cheese instead?
Bake in the oven for 40 minutes at 120C. Leave to cool for at least twenty minutes before serving to baby. These enchiladas will be piping hot when they come out of the oven and need plenty of time to cool.
Let me know if you try this chicken enchiladas recipe and what you think.