Chicken Enchiladas

This Easy Chicken Enchilada recipe is a delicious and tasty midweek dinner. This recipe uses shredded chicken, lots of vegetables to keep it healthy and a tomato based sauce, all rolled in your favourite wraps and topped with cheese.

Course Main Course

Cuisine Family Food

Prep Time 10

Cook Time 40

Total Time 50

Servings People

Calories 600kcal

Author Sarah Rossi

Ingredients

1 tsp Olive oil
680 g Passata
1 Onion Chopped
1 tsp Garlic powder
1 tsp Ground cumin
1 tsp Dried oregano
2 tbsp Mild chilli powder
600 g Cooked chicken, shredded See recipe notes
160 g Tinned sweetcorn Drained (or frozen if you prefer)
2 Red or green peppers Deseeded and sliced
8 Tortilla wraps
100 g Grated cheese See recipe notes

Instructions

Heat the olive oil in a large saucepan and add the onions, garlic, cumin, oregano and chilli. Cook for about 10 minutes on a low heat until the onions are almost cooked through, coloured and fragrant.
Add in the passata, turn up the heat to medium, put a lid on the pan and cook for a further 10 minutes.
Remove two large spoonfuls of the sauce to a bowl and put to one side (this is for underneath and on top of the rolled tortillas).
Remove from the saucepan from the heat and add in the chicken, sweetcorn and peppers. Mix thoroughly and if you have time, allow to cool a little so it's easier to roll the tortillas.
Preheat the oven to 180C.
Lay the tortillas out and share the mixture evenly between them. Put half of the reserved sauce on the base of a baking dish and spread out.
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.

Nutrition