Gg’s Chicken Enchiladas

Enchiladas do take quite some effort and time but they are well worth it. I’ve made a simple and non-traditional version here but it is very good nonetheless. If you cannot be bothered making your own guacamole or salsa, use store-bought versions. I highly recommend El Paso. Substitute chicken for beef or even prawns. If you do use prawns, do not cook them all the way through first, make sure the enchilada sauce is hot when you spoon over the tortillas and crank the heat of your oven to the highest temperature to melt the cheese faster. You do not want to overcook the prawns.

I found what I now deem as the best cheese for making Mexican food (funny it’s made by a Danish company). Arla Finello® Tex Mex cheese is cheesy. gooey, spicy awesomeness! There are bits of chilli flakes and other spices mixed into the cheese which added a real kick to my Enchiladas!

Make these as spicy or mild as you like and eat them with excessive amounts of guacamole and sour cream. It’s not diet food by the way 😉

Gg’s Chicken Enchilada Chicken Filling Recipe:
(serves 4 – 6)


  • 3 sides of big chicken breasts (cut into 1.5cm slices)
  • 2 large white/ purple onions (roughly chopped)
  • 1 tablespoon vegetable oil (reserved for frying)

Chicken seasoning –

  • 1 tablespoon dried oregano
  • ½ tablespoon dried chilli powder (or to taste)
  • 2 teaspoons paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 2 teaspoons garlic powder
  • 1 teaspoon salt
  • 1 pinch ground cinnamon
  • 4 tablespoons vegetable oil


  1. Combine chicken breasts, onions and seasoning; mix well to coat.
  2. Marinate for a minimum of an hour up or overnight.
  3. Heat pan with reserved oil, add a little more if you prefer.
  4. Add chicken and onions.
  5. Toss well and cook through.
  6. Leave to cool to warm.

Gg’s Chunky Salsa Recipe:


  • 1 regular can diced tomatoes
  • 2 big green chillies (roasted – prick chillies randomly with tip of a small knife, brush chillies with a little vegetable oil, roast in a pre-heated oven (200 degree Celsius) until the skin of the chillies turns black, pop chillies in a zip lock bag to steam for 5 minutes, remove skin, de-seed and roughly chop)
  • 1 white onion (roughly chopped)
  • handful fresh cilantro (roughly chopped)
  • 2 tablespoons lime juice
  • 1 clove garlic (finely minced)
  • salt and pepper (to taste)


  1. Drain tomatoes and combine with remaining ingredients.
  2. Allow flavours to meld in the fridge for at least 20 minutes before serving.
  3. Allow flavours to meld for at least 20 minutes at room temperature if cooking with it.

Gg’s Simple Chunky Guacamole Recipe:
(serves 4 – 6)


  • 3 ripe avocados (cubed – halve avocado, remove stone, use knife to slice avocado flesh vertically and horizontally; use a teaspoon to scoop flesh out)
  • zest of 1 big lime
  • juice of 1 big lime
  • salt and pepper (to taste)


  1. Combine all ingredients; mix well to coat.
  2. Refrigerate until ready to eat.

Gg’s Chicken Enchilada Recipe:
(serves 4 – 6)


Enchilada Sauce

  • 1 regular can diced tomatoes (do not drain)
  • Gg’s Chunky Salsa

Tortillas –

  • Gg’s Chicken Enchilada Chicken Filling
  • cheddar cheese (as much as you like)
  • 6 regular corn tortillas
  • Arla Finello® Tex Mex cheese (or any cheese of your choice)


Enchilada Sauce –

  1. Combine canned tomatoes and Gg’s Chunky Salsa in a saucepan and cook over a low flame for 10 minutes; stirring occasionally.
  2. Remove from heat and set aside.

Enchiladas –

  1. Preheat the oven to 200 degrees Celsius.
  2. Mix Gg’s Chicken Enchilada Chicken Filling with as much cheddar cheese as you like.
  3. Spread a thin layer of Enchilada sauce on the bottom of a baking dish.
  4. Place one to three tablespoonfuls of the chicken mixture in a straight line in the centre of a tortilla and roll it up.
  5. Place in baking dish and repeat until all six tortillas are done.
  6. Cover the tortilla rolls well with the remaining sauce.
  7. Sprinkle with Arla Finello® Tex Mex cheese
  8. Place in the oven and cook for 15 to twenty  minutes, or until cheese is bubbly and a little golden.
  9. Serve with Gg’s Simple Chunky Guacamole and sour cream.

Top with sauce and cheese, bake and Si Señor!


Gg’s Japanese Braised Pork & Onions

Cook this as a topping for a rice bowl (just crack in an egg and stir though, garnish with sliced spring onions) or a side dish in a meal. If you don’t eat pork, this works great with chicken as well.

Not so pretty-looking here but very nommy

Gg’s Japanese Braised Pork & Onions Recipe:
(serves 2)


Wearing contacts prevents tearing


  • 1 tablespoon grated ginger
  • 4 cloves garlic (finely minced)
  • 2 tablespoons mirin
  • 1 tablespoon sake
  • drizzle sesame oil
  • pepper (to taste)
  • soy sauce (to taste)
  • ½ teaspoon brown sugar
  • 1 tablespoon lemon juice


  1. Combine all ingredients for the seasoning in a medium-sized bowl.
  2. Add pork to the seasoning and allow to marinate for 20 minutes to an hour. You may even leave it overnight.
Marinated and ready for the pan
  1. Heat oil in non-stick pan over medium heat.
  2. Add onions; fry till softened and slightly brown on the edges.
I love the smell of onions cooking
  1. Add pork and toss. One to two minutes.
  2. Add dashi and stir until pork is cooked through.

Gg’s Chicken Soup

Chicken soup has to be the most versatile soup. Add what you like, omit what you don’t. Make it chunky or if you can be bothered, cut everything into bite-sized pieces. It goes with bread, pasta or rice. If you add potatoes, that saves you the trouble of cooking additional starch. I like to add a poached egg when I serve chicken soup as my DCM likes poached eggs. Don’t wait till you feel sick to make chicken soup. I have it a lot and I never catch a cold.

Gg’s Chicken Soup Recipe:
(serves 1 – 6)


  • 2 to 3 litres chicken stock (strained)
  • 2 big carrots (cut into bite-sized pieces)
  • 2 medium onions (cut into bite-sized pieces)
  • additional vegetables of your choice (cut into bite-sized pieces)
  • reserved chicken breast meat from chicken stock (cut into bite-sized pieces)


  • salt & pepper (to taste)


  1. Combine chicken stock, carrots and onions in a pot. Bring to a boil then simmer for 15 to 20 minutes.
  2. Add additional vegetables and bring to a boil.
  3. Add chicken meat, season and serve.