Smoky Chicken Enchiladas
Fancy a change from fajitas? This baked enchilada recipe is great to make in advance. The wraps are packed full of beans and vegetables, making it healthy and filling too!
- 3 chicken breasts
- 2 tsp smoked paprika
- 1 tsp cajun spice
- 1 splash(es) olive oil
- 1 red onion
- 1 clove(s) garlic
- 1 red chilli
- 1 squeeze tomato purée
- 400 g chopped tomatoes
- 1 squeeze honey
- 1 tsp cocoa powder
- 1 glug(s) olive oil
- 1 tin(s) sweetcorn, drained
- 1 tin(s) kidney beans, drained
- 8 tortilla wraps
- 1 handful(s) fresh coriander, chopped
- 2 chunk(s) cheddar cheese, grated
Preheat oven to 180C.
Slice the chicken in strips and dump into large food bag with the spices and oil, then shake.
Dice the red onion and grate the garlic, before frying in a pan with oil for a couple of minutes.
Add Remaining Ingredients
Dice chilli and throw in with the tomato purée, chopped tomatoes, honey, cocoa powder and some salt and pepper.
Simmer the sauce for 15 minutes.
Cook The Chicken
Slice the pepper and fry in a pan with the marinated chicken until almost cooked, then tip in the sweetcorn and beans.
Make The Enchiladas
Pile a little of the chicken mix with a little cheese onto a wrap and fold to form a fajita and repeat with all the mix.
Cook The Enchiladas
Lay the 8 fajitas in a dish, tip the tomato sauce over the top and sprinkle with cheese.
Bake in a the oven for 30 minutes until the cheese if golden and the sauce bubbling.
Sprinkle with the chopped coriander and serve.
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