Description
A delicious recipe for chicken enchiladas that are packed with flavor and easy to prepare.
Ingredients
Scale
- 650 g Chicken breasts
- 2 tsp Sunflower oil
- 1 Onion (Peeled and finely chopped)
- 2 tsp Garlic granules
- 2 tsp Paprika
- 1 tsp Ground cumin
- 1 tsp Dried oregano
- 1 tsp Mild chilli powder
- 680 g Passata
- Sea salt and freshly ground black pepper
- 325 g Tinned sweetcorn (Drained or frozen if you prefer)
- 400 g Black beans (Drained and rinsed)
- 8 Tortilla wraps
- 100 g Grated cheese
Instructions
- Make the sauce: Heat the oil in a large saucepan and add the onion, garlic, paprika, cumin, oregano and chilli powder. Season well with salt and pepper. Cook for about 10 minutes on a low heat until the onions are almost cooked through, coloured and fragrant.
- Add in the passata and heat through. Remove 2 large spoonfuls of the sauce to a bowl and put to one side (this is for underneath and on top of the rolled tortillas).
- Add in the cooked chicken, beans and sweetcorn and mix well. Cook for another 5 minutes until hot.
- Preheat the oven or air fryer to 180℃ fan/200℃/Gas Mark 6/350F.
- Put half of the reserved sauce on the base of a baking dish/air fryer tray.
- Build the tortilla wraps: Lay the tortillas out and share the mixture evenly between them.
- Roll each tortilla up and place on top of the thin layer of sauce, being sure that the open end is at the bottom, so the weight of the tortilla keeps them shut.
- Spoon the remaining sauce over the top and sprinkle on the cheese.
- Bake for about 15-20 minutes until the inside of the enchiladas is hot and the cheese has melted.
- Bake for about 5-10 minutes until the inside of the enchiladas is hot and the cheese has melted.
Notes
- Recommended to use fresh chicken breasts for best results.
- If using frozen sweetcorn, ensure it is fully thawed before adding to the mixture.
- Adjust seasoning and spice levels to personal preference.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Mexican
- Method: bake
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 12g
- Protein: 40g
- Cholesterol: 100mg