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Chicken enchiladas

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Adjust Servings:
1/2 tbsp olive oil
1 small white onion, finely diced
1 tsp smoked paprika
3 garlic cloves, crushed
500ml passata
1 tsp dried oregano
1 tsp sugar
2 skinless chicken breasts, cut into strips
1 red onion, finely sliced
1 yellow pepper, deseeded and finely sliced
1 red pepper, deseeded and finely sliced
1/2 tsp cumin seeds
2 tsp chipotle chilli paste
1 x 400g tin kidney beans, drained and rinsed
80g frozen sweetcorn
50g cheddar cheese (30% less fat), grated
4 wheat and white tortilla wraps
1 tsp fresh coriander leaves, finely chopped, for garnish
1/2 red chilli, finely sliced
Greek yoghurt (0% fat)
Hot chilli sauce (optional)

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Chicken enchiladas

This kid-friendly Mexican classic, made with chicken breasts and kidney beans, is a big family favourite and can be easily adapted or doubled to feed a crowd. If some don't like it hot, omit the chipotle chilli paste and serve hot chilli sauce on the side so everyone can decide for themselves how much they want to add.

  • Spicy
  • 55 Mins
  • Serves 4
  • Easy




  1. Heat one teaspoon of olive oil in a saucepan and sauté the white onion gently for 5-10 minutes until soft and translucent. Add the smoked paprika and one crushed garlic clove and cook for 1 minute more.

  2. Pour in the passata and bring to the boil, then turn down to a simmer. Stir in the oregano and sugar and leave to bubble away gently for 10-15 minutes until thickened. Transfer to a blender and blitz until smooth.

  3. Heat the remaining olive oil in a frying pan and brown the chicken pieces over a medium-high heat for 3-4 minutes until golden all over. Transfer to a plate and set aside.

  4. Toss in the red onion and peppers and fry for 5 minutes until starting to soften. Add the remaining garlic, cumin seeds and chipotle chilli paste and cook for 1 minute more.

  5. Tip the chicken back into the pan and stir in the kidney beans, frozen sweetcorn and two thirds of the tomato sauce. Remove from the heat.

  6. To assemble, lay the tortillas on a board and divide the chicken mixture between them. Fold the sides in and roll up to seal.

  7. Line the wraps up in a non-stick baking dish and pour over the remaining tomato sauce. Top with grated cheddar cheese and cook in a preheated oven at 180C for 30 minutes or until bubbling at the sides and golden on top.

  8. Garnish the chicken enchiladas with a scattering of fresh coriander and sliced red chilli, if desired. Serve with Greek yoghurt on the side.

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