Recipe: 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!


Chicken Marinade

  • 3 chicken breasts
  • 2 tsp smoked paprika
  • 1 tsp cajun spice
  • 1 splash(es) olive oil

Tomato Sauce

  • 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

Step 1

Preheat Oven

Preheat oven to 180C.

marinade chicken

Step 2

Marinade Chicken

Slice the chicken in strips and dump into large food bag with the spices and oil, then shake.

prep veg

Step 3

Prep Veg

Dice the red onion and grate the garlic, before frying in a pan with oil for a couple of minutes.

add remaining ingredients

Step 4

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

Step 5

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

Step 6

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

Step 7

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.

serve up!

Step 8

Serve Up!

Sprinkle with the chopped coriander and serve. Serves 4

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