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Chicken Enchiladas

Good for dietary types:

White Meat

Download the print version here

Prep Time:

10 minutes

Cook Time:

30 minutes

Difficulty level:

Easy

Serves:

Nutrition

Sodium:

547.3mg

Calories:

640 kcal

Protein

36.5g

Potassium:

107.5mg

Fibre:

14.8g

Carbohydrates:

71.9g

Fat:

21.6g

Saturated Fats:

8.9g

Polyunsaturated Fats:

1.2g

Monounsaturated Fats:

Sugar:

7.8g

Vitamin A:

1.3%

Vitamin C:

7.3%

Calcium:

13.3%

Iron:

3.2%

About the Recipe

Experience the taste of Mexico with our Chicken Enchiladas. Each tortilla is filled with succulent shredded chicken, infused with aromatic spices, then covered in a rich, slightly spicy enchilada sauce. The melted cheese creates a delicious, bubbly topping.

Serve with a green salad, sour cream and guacamole. See my homemade guacamole recipe here.

If you want a vegetarian or vegan alternative, check out my bean enchiladas recipe here.

Ingredients

ENCHILADAS

600g filleted chicken thighs
Salt and pepper
1 tbsp chipole paste
2 tbsp of olive oil
1 large onion sliced
2 cloves garlic grated
2 peppers red and green
2 large fresh tomatoes
160g of spinach
50g sweetcorn
1 tin of blackbeans
100g cooked brown rice

SAUCE

1 x 400g tin of chopped tomatoes
Salt and pepper
Cumin, paprika, chill (fresh or dried to taste)
1 tbsp of chipotle paste

FINISH WITH

4 wholemeal wraps
100g of grated cheddar
Small bunch of chopped coriander

Preparation

Steps

Preheat the oven to 180°C/160°C fan/350°F/gas mark 4.
Cook your rice and set aside until needed.
Rub salt, pepper and chipotle paste into the chicken thighs.
Heat 1 tbsp of olive oil in a pan and cook the chicken. Take out of the pan and leave to the side on a plate.
Add the rest of the olive oil to a pan and cook the onions for 5 minutes until soft. Add the garlic and peppers, and season. Cook for 8 minutes until all the vegetables are soft.
Add the fresh tomatoes, spinach, sweetcorn, and cook for another 5 minutes - the sauce should be fairly dry.
Add the tin of black beans, cooked chicken and cooked rice to the sauce, and stir until all incorporated together.
Spoon into the tortillas, dividing equally.
Wrap the tortillas folding at the ends first and nestle next to each other in a glass square dish.
Blend the tinned tomatoes together with the chipotle paste, garlic, salt and pepper and more chilli if you like it hot and pour over the rolled tortillas. Then sprinkle over the cheese.
Bake in the oven for 15 minutes until the cheese is bubbling.
Sprinkle with coriander.