Skip to content

We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

Chicken enchiladas recipe

Chicken enchiladas recipe

312 ratings

Created by The Tesco Real Food team

Load tortillas with paprika-spiced chicken, red pepper, beans and gooey mozzarella cheese to make this warming enchilada recipe. Bake until the cheese is golden and bubbling. See method

  • Serves 4
  • 15 mins to prepare and 45 mins to cook
  • 577 calories / serving
  • Freezable
  • Gluten-free

Ingredients

  • 1 tbsp vegetable oil, plus more for greasing
  • 1 onion, sliced
  • 2 garlic cloves, crushed
  • ½ tbsp smoked paprika, plus 1 tsp
  • 650g chicken breast fillets, cut into 1cm strips
  • 3 mixed peppers, deseeded and sliced
  • 400g tin black beans, rinsed and drained
  • 500g passata
  • 1 gluten-free chicken stock cube, made up to 100ml
  • 6 Tesco Free From white tortilla wraps
  • 210g ball mozzarella
  • 15g fresh coriander, chopped
If you don't have these beans, you can use any tinned bean in water

Each serving contains

  • Energy

    2425kj
    577kcal     29%

  • Fat

    18g 25%

  • Saturates

    6g 28%

  • Sugars

    13g 14%

  • Salt

    2.1g 36%

of the reference intake
Carbohydrate 40.3g Protein 55g Fibre 18.6g

Method

  1. Heat 1 tbsp oil in a frying pan over a medium high heat and fry the onion for 5-6 mins until softened and golden. Stir in the garlic and ½ tbsp paprika, fry for 1 min, then stir in the sliced chicken and peppers. Cook, stirring frequently, for a further 4-5 mins until the chicken is starting to turn golden.

    We value your privacy

    We use cookies to help give you the best experience on our site. By playing this video, you're consenting to receive third party privacy-enhanced cookies.

  2. Stir the black beans, half the passata and the stock into the chicken and veg. Season with pepper and simmer for 10-15 mins until the sauce thickens and coats the veg.

  3. Meanwhile, put the remaining passata in a small pan with 1 tsp paprika. Simmer gently over a medium heat for 5-8 mins until thickened slightly. Remove from the heat. 

  4. Heat the oven to gas 7, 220°C, fan 200°C. Lightly oil a baking dish about 30x35cm. Drain the mozzarella ball and coarsely grate or finely chop into small cubes.

  5. Spoon the chicken and pepper filling into the middle of each tortilla wrap and roll up to make fat cigar shapes. Transfer to the oiled baking dish, seam-side down. Spoon over the tomato sauce, and scatter over the mozzarella. Bake for 20-25 mins until the cheese is golden and bubbling, and any exposed tortilla is golden and crisp. Scatter with coriander to serve.

Tip: Add a pinch of chilli flakes or hot chilli powder along with the paprika if you prefer a spicy kick.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Chicken recipes

For top tips on protecting you and your family  when preparing raw meat and poultry, visit Food Safety in the Home.

You may also like

Be the first to comment

Before you comment please read our community guidelines.