Chicken enchiladas recipe

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Midweek meals don't have to be dull – turn up the heat with these smoky chicken enchiladas, bursting with vibrant Mexican flavours and hearty kidney beans. Topped with tangy passata, sharp spring onions, and oozy cheese, this colourful bake is on the table in less than an hour and all for under a fiver – perfect for busy families on a budget! See method

  • Serves 4
  • 20 mins to prepare and 25 mins to cook
  • 490 calories / serving


  • 1 tbsp vegetable oil
  • 250g chicken breast portions (from a 650g pack), thinly sliced
  • 400g tin kidney beans, drained and rinsed
  • 130g frozen sweetcorn
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 500g carton Italian tomato passata
  • 8 mini tortilla wraps
  • 75g mature Cheddar, grated
  • 2 spring onions, finely sliced

Each serving contains

  • Energy

  • Fat

    15g 21%
  • Saturates

    6g 31%
  • Sugars

    12g 13%
  • Salt

    2.2g 36%

of the reference intake
Carbohydrate 54.3g Protein 32.2g Fibre 7.8g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Heat the oil in a large frying pan over a high heat. Add the chicken and cook for 5 mins until lightly coloured all over.
  2. Add the beans, frozen sweetcorn and spices, and cook for 1 min. Add 200g passata and 75ml water. Season, bring to the boil, then simmer for 5 mins. Remove from the heat.
  3. Lay out 1 wrap. Spoon an eighth of the chicken mixture down the centre of the wrap and roll up. Place in a nonstick or greased baking dish (about 30 x 20cm) with the seam on the bottom. Repeat with the remaining wraps and filling.
  4. Pour the remaining passata over the wraps and top with the grated cheese. Bake for 25 mins until the cheese has melted and the top has browned slightly. Scatter with the spring onions to serve.

See more Mexican recipes

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

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