Red alert: Neil Perry's quick chicken enchiladas

Neil Perry
Quick chicken enchiladas.
Quick chicken enchiladas. Photo: William Meppem

The enchiladas are simple and fun to make and the sauce is super fast. Shredded beef and pork also work perfectly in this dish.


1 large roast chicken, skinned, meat removed and shredded

Lemon and berry cream.
Lemon and berry cream. 

3 tbsp extra virgin olive oil

12 white corn tortillas, about 15cm in diameter

½ cup sour cream

6 radishes, trimmed and thinly sliced

1 small white onion, thinly sliced and separated into rings

red sauce


10 dried ancho chillies, seeds removed

400g tin diced tomatoes with juice

½ white onion, coarsely chopped

6 cloves garlic, finely chopped

1 tsp dried oregano (preferably Mexican)

sea salt

1½ cups chicken stock

Serves 5-6

To make the red sauce, tear the chillies into large pieces and put them into a bowl. Cover with boiling water and soak for 15 minutes. Drain the chillies then process them in a blender with the tomatoes, onion, garlic, oregano and salt, adding the stock slowly until you have a very smooth consistency.

Preheat the oven to 165°C.

Pour the sauce into a non-stick pan. Over a medium heat, bring to the boil, then reduce to a simmer and cook, stirring, for 10 to 15 minutes or until thick. Keep the sauce warm.

Place the chicken in a bowl and moisten with about half a cup of the red sauce.

Spoon a thin layer of the red sauce on the bottom of a 23cm x 23cm baking dish.

Heat the olive oil in a frying pan over a medium heat until hot. Using tongs, quickly drag the tortillas one at a time through the oil to soften them on both sides and pat dry with paper towel. Dip a softened tortilla into the warm red sauce in the frying pan then lay it on a plate. Spread a heaped tbsp of the shredded chicken near the edge closest to you, roll up the tortilla and place, seam side down, in the sauce-covered baking dish.

Repeat with remaining tortillas and chicken, arranging them side by side in the dish. Spoon the remaining red sauce evenly over the rolled tortillas. Bake the enchiladas until heated through, about 5 minutes.

Place the enchiladas on warm plates. Spoon sour cream on top and add the radish slices and onion rings.


250g mascarpone cheese

180ml sweetened condensed milk

2 lemons, juiced, zest finely grated

250g mixed fresh berries, plus extra to serve

375ml thickened cream

Serves 6 to 8

Place the mascarpone, condensed milk, and lemon juice and zest in a medium bowl and whisk to combine.

Purée the berries in a blender. Strain through a fine mesh sieve and stir into the lemon mixture.

Place the cream in a small bowl and whip it with an electric mixer on high speed until soft peaks form.

Fold the cream into the lemon and berry mixture, then spoon the lemon and berry cream evenly into 6-8 glasses or dishes.

Cover and chill in the refrigerator for 2 hours or until required. Top with the extra berries and serve.


• Fireworks Foods ( is a great place to order Mexican Ingredients online.

• The lemon and berry cream is incredibly simple and so delicious.

• In season, I love to use fresh peaches or nectarines in the bottom of the glass and spoon the cream over. The options are endless.


Pinot gris
The family-owned Kumeu River winery in New Zealand's North Auckland region focuses on quality and innovation. The 2011 Pinot Gris ($26) is hand-harvested and fermented with wild yeast. Peach and stone fruit aromas overlay delicate richness on the palate - perfect with the enchiladas. for more neil perry recipes, go to

Photography by William Meppem. Styling by Hannah Meppem. Food preparation by Dominic Smith.