Chicken Enchiladas

Chicken Enchiladas


  1. Preheat the oven to 180°C, gas mark 4.
  2. Lightly spray a frying pan with oil and set over a medium heat. Sizzle the onion and green pepper for 5 minutes until softened.
  3. Get the spices flowing by stirring in the chilli powder, cook for 1 minute. Next add the passata and kidney beans and bring to the boil. Reduce the heat and cook gently for 5 minutes, it should be smelling good right about now! Stir in the chicken and heat through gently. Season to taste with a dash of salt and pepper.
  4. Pile some of the mixture on to each tortilla and then get rolling. Once rolled up, place them side by side (seam-side down) in a rectangular ovenproof dish.
  5. Drizzle the remaining sauce over and around the tortillas. Get cheesy and sprinkle the grated cheddar over the top.
  6. Bake in the preheated oven for 20 minutes (if you can wait this long!), until bubbling and golden brown.
  7. Serve hot, sprinkled with parsley or chives, with a crisp green salad. Yum!


  • You can use black beans instead of red kidney beans
  • If you use a red or yellow pepper, you will add approximately 10kcals.
  • Instead of chilli powder, why not try some Mexican spice seasoning?

Suitable for Steps 3, 4 and 5. For more information regarding the Steps please contact a Consultant.

Recipe Details:

Serves: 2
Prep Time: 10 minutes
Cook Time: 35 minutes
Calories: 400kcals
Steps: 3, 4 and 5


Spray oil
1 onion, diced
1 green pepper, deseeded and diced
1–2 tsp chilli powder
300ml Passata
1 x 200g can red kidney beans, drained
150g cooked chicken, skinned and cubed
4 x 22g soft corn tortillas
30g reduced-fat Cheddar cheese, grated
Chopped parsley or chives for sprinkling
Green salad to serve

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