• 850cal
  • 55min


Chicken Enchiladas

How to Make It

    Preheat the oven to 200 degrees celsius. Heat the olive oil in a frying pan over a medium heat and cook the onions, peppers and garlic for 10-15 minutes, stirring occasionally.

    Add the chicken strips and cook for a further 7-10 minutes, season with salt and pepper.

    Stir in the beans and 150ml of the passata and sugar and take off the heat.

    Divide the mixture between the tortillas, fold the sides and roll them up. Pour half of the passata into a square dish then place the enchiladas on top. Pour over the remaining sauce and sprinkle over the cheese.

    Bake for 25 minutes and serve.


  • 400g kidney beans
  • 2 skinless chicken breasts, cut into strips
  • 500ml passata
  • 2 red peppers, sliced
  • 2 onions, cliced
  • 2 garlic cloves, crushed
  • 6 tortillas
  • 50g cheddar cheese, grated
  • 1 tsp sugar
  • 1tbsp olive oil

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