Enchiladas with Mexican Rice

This is a recipe we’ve been fine-tuning and crossing over with other favourite flavours, until we’ve finally reached peak YUM.

There are a few variations on this recipe. We originally made it with pulled pork, slow cooked with a packet of Chilli Con Carne mix. Then we tried using less pork and adding black beans before the baking stage. The last time we had it, we used 2 chicken breasts instead of pork, and a can of 4-bean mix. All tasted insanely delicious, and gave us 8 generous servings.


Pack of 8 large wraps from Aldi

2 chicken breasts, or 1-1.5kg pork

A sachet of Chilli Con Carne mix (we buy Aldi)

A can of 4-bean mix

A jar of salsa or taco sauce

Jalapenos from a jar, to taste (we use about 1/4 cup)

1-2 cups grated tasty/cheddar cheese

1 cup of basmati rice

1/2 can of corn kernels, including liquid

A finely sliced spring onion

Cumin, Smoked Paprika, Turmeric & Garlic salt

Sour cream for serving


Put your chicken or pork in the slow cooker, sprinkle the Chilli Con Carne mix over it, and cook on low all day or on high for a few hours. Shred the meat apart using forks/tongs. Mix in the drained, rinsed bean mix.

Scoop large spoonfuls of the mixture into each wrap, roll them up and place in a large casserole dish. Top with the salsa or taco sauce (we usually do a thick stripe down the middle).

Blitz the grated cheese and jalapenos in a food processor until the chillies aren’t in large pieces which will blow your tongue off. Spread the cheese mix over the enchiladas and bake at 200 celsius for about 30 mins or until the cheese is golden at the edges.

While the enchiladas are baking, put the rice and 2 cups of water into the rice steamer. Add the corn kernels & liquid, a good sprinkle of each spice, and the spring onion.

When everything is done, serve with a generous dollop of sour cream to help put the fire out!

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