repliche orologi

Chicken Enchiladas


This traditional Mexico dish is super tasty and easy to make! And it works with any of your favourite fillings.


Enchilada sauce

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


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


  • 200 ml (1 sachet) Spur Cheese or Cheddamelt Sauce
  • 125 ml (½ cup) grated Cheddar cheese


  • Enchilada sauce: Heat butter in a heavy-based saucepan. Add flour and heat for about 1 minute, whisking constantly.
  • 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.
  • 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.
  • 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.
  • Topping: Pour the Spur Cheese Sauce over the top of the enchiladas, followed by the rest of the cheese.
  • 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.


  • Substitute chicken with 250 g rindless streaky bacon or omit meat and add vegetables of choice for a meat-free dish.
  • Substitute Spur Peri-Peri Sauce with Spur Southern Style BBQ Sauce.
  • 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.
  • Substitute the enchilada sauce by using 400 g can chopped tomatoes. Simmer to reduce and thicken sauce slightly.


  • Serve with more ingredients of your choice for topping, such as chopped red onion, diced avocado and sour cream.
  • For air-fryer; heat one or two enchiladas on greaseproof paper.