Tonight’s dinner was Chicken Enchiladas. The recipe was taken from I served them with Tortilla Salad bowls.

Before the recipe, did you know you can buy a tortilla wrap blanket for adults and children?! I love it! 😍🤣

Chicken enchiladas

Prep Time: 20 Minutes Cook Time: 30 Minutes Serves: 4


  • 2 x Chicken breasts, cut into thin slices
  • 2 tsp Olive oil 
  • 1 Red Onion, finely sliced
  • 1 Red Pepper, sliced
  • 1 Yellow Pepper, sliced
  • 3 Cloves of Garlic, thinly sliced
  • 1 Green Chilli, finely chopped
  • 4 Tablespoons Fajita spice mix
  • 80g spinach 
  • 400g Tin Black Beans rinsed and drained
  • A small bunch Coriander, finely chopped
  • 680g jar Passata 
  • 4 large white tortillas 
  • 75g Mature Cheddar, grated
  • 100g Soured Cream 



  1. Heat the oven to 200C/fan 180C/gas 6.
  2. Fry the chicken in the olive oil in a frying pan over a high heat for 5 minutes, until golden all over, then scoop out onto a plate.
  3. Add in the onion and peppers, and fry for 5 minutes until charred.
  4. Add in the garlic and 1/2 of the chopped chillies and fry for 1 minute before adding 2 tbsp of the fajita spice mix and the spinach.
  5. Cook for a minute to wilt, then stir in the beans, coriander, 100ml of passata, the cooked chicken and some seasoning.


  1. Put 1⁄4 of the chicken mixture along the middle of one tortilla, then roll up and put into a baking dish, and repeat with the remaining chicken and tortillas.
  2. Pour the passata into a bowl and add 2 tbsp of fajita spice mix and lots of seasoning.
  3. Pour this all around the wraps, then top with the grated cheddar and remaining chopped chilli.
  4. Bake in the oven for 30 minutes until crisp and bubbling on top, then serve with soured cream.

All ingredients vary, this is a rough nutritional guide, for a serving of 4, including the white wraps, cheddar and full fat sour cream.

Chicken Enchiladas

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