Chicken Enchiladas

Chicken Enchiladas

Pack plenty of protein into your midweek family meal with smoky chipotle chicken, crunchy peppers and black beans


  • Chicken breasts 2, cut into thin slices
  • Vegetable oil 2 tsp
  • Red onion 1, finely sliced
  • Red pepper 1, sliced
  • Yellow pepper 1, sliced
  • Garlic 3 cloves, thinly sliced
  • Green chilli 1, finely chopped
  • Fajita spice mix 4 tbsp
  • Spinach 80g
  • Black beans 400g tin, rinsed and drained
  • Coriander a small bunch, finely chopped
  • Passata 680g jar
  • Large white tortillas 4
  • Mature cheddar 75g, grated
  • Half-fat soured cream 100g



Heat the oven to 200C/fan 180C/gas 6. Fry the chicken in the vegetable oil in a frying pan over a high heat for 5 minutes until golden all over, then scoop out onto a plate. Add in the onion and peppers, and fry for 5 minutes until charred. Add in the garlic and 1/2 of the chopped chillies and fry for 1 minute before adding 2 tbsp of the fajita spice mix and the spinach. Cook for a minute to wilt, then stir in the beans, coriander, 100ml of passata, the cooked chicken and some seasoning.


Put 1⁄4 of the chicken mixture along the middle of one tortilla, then roll up and put into a baking dish, and repeat with the remaining chicken and tortillas. Pour the passata into a bowl and add 2 tsp of fajita spice mix and lots of seasoning. Pour this all around the wraps, then top with the grated cheddar and remaining chopped chilli. Bake in the oven for 30 minutes until crisp and bubbling on top, then serve with soured cream.