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Rita's 'rowdy' enchiladas recipe

Rita's 'rowdy' enchiladas recipe

544 ratings

They may have grown older, but whenever Rita’s kids are all together again at home they go straight back to how they used to be – rowdy! And because Rita’s always loved having her whole family round the table at dinnertime, she quickly worked out the trick to pleasing everyone: enchiladas. They’re simple to make and the moment the delicious food reaches the table, the chatter dies down as they all get busy tucking in. Silence… See method

  • Serves 4
  • 15 mins to prepare and 55 mins to cook
  • 757 calories / serving
  • Freezable


  • 2 large chicken breasts (about 400g)
  • 2 red peppers, thinly sliced
  • 1 tbsp olive oil
  • ¾ tsp mild chilli powder
  • 1½ tsp ground cumin
  • ¾ tsp smoked paprika
  • 80g grated mozzarella
  • 8 plain tortilla wraps
  • 65g mature Cheddar, grated
  • 10g fresh coriander, roughly chopped

For the sauce

  • 1 tbsp olive oil
  • ½ onion, finely chopped
  • 2 garlic cloves, crushed
  • 500g tomato passata
  • ½ tsp dried oregano
  • 1 tbsp chipotle chilli paste
  • 400g tin black beans, drained and rinsed
  • ½ lime, juiced
Shop ingredients

Each serving contains

  • Energy

  • Fat

    24g 35%
  • Saturates

    10g 51%
  • Sugars

    14g 15%
  • Salt

    2.8g 46%

of the reference intake
Carbohydrate 81.5g Protein 50.1g Fibre 12.7g



  1. Preheat the oven to gas 5, 190°C, fan 170°C. Put the chicken in a 20 x 30cm baking dish with the peppers, oil, chilli powder, cumin and paprika. Mix to coat, then cover with foil. Roast for 25-30 mins until the chicken is cooked through and tender and no pink meat remains. Remove the chicken from the dish and shred using 2 forks. Set aside  in a large bowl.
  2. Meanwhile, make the sauce. Heat the oil in a saucepan over a low heat and cook the onion and garlic for 10 mins. Stir in the passata, oregano and chipotle chilli paste; increase the heat to medium, bring to a simmer and cook for a further 10 mins, stirring occasionally. Add the beans and lime juice; season.
  3. Mix one-third of the sauce and half the mozzarella into the shredded chicken and peppers.
  4. To assemble, spoon 4 tbsp of the sauce into the same baking dish as before. Spoon a little of the chicken mixture down the centre of each tortilla, roll up and put in the baking dish. Repeat with all the tortillas and filling, placing them side by side so they don't unravel. Pour the remaining sauce over the top, then scatter over the Cheddar and remaining mozzarella. Bake in the oven for 20-25 mins until the cheese has melted and started to brown. Scatter with the coriander to serve.

See more Dinner recipes

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

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 2 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

Little help

You can use any tin of beans in the filling – kidney beans, mixed beans... even baked beans!

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