Chicken enchiladas recipe

By Anna Burges-Lumsden

  1. Serves 4
  2. Takes 20 minutes to make, about 35 minutes to cook
  3. Rating

This cheesy, saucy Mexican chicken dish is a great alternative to fajitas for those tortilla wraps lurking in your store cupboard and any leftover chicken. It's a great dish to prepare ahead and then bake when you're ready.

tried and tested
Chicken enchiladas


  1. 1 courgette, cut into batons
  2. 1 red, orange and yellow pepper, cut into wedges
  3. 2 small red onions, 1 cut into wedges, 1 finely chopped
  4. 3 tbsp olive oil, plus extra for greasing
  5. 1 tbsp Mexican spice mix (we like Discovery Mexican Wicked Chilli Spice Mix, from Waitrose)
  6. 1 garlic clove, finely chopped
  7. 560g jar passata
  8. 8 tortilla wraps, warmed
  9. 350g cooked chicken
  10. 75g Gruyère, grated
  11. 200ml crème fraîche
  12. 1 red chilli, deseeded, finely chopped


  1. 1. Preheat the oven to 180°C/fan160°C/gas 4. Brush the courgette, pepper and onion wedges with 2 tbsp of the olive oil. Season well. Heat a griddle pan until very hot, then cook the vegetables, in batches, until golden brown and tender. Set aside.
  2. 2. Heat the remaining olive oil in a saucepan over a medium heat. Add the finely chopped onion and fry for 3-4 minutes until soft. Add the Mexican spice mix and garlic and fry for 1-2 minutes. Add the passata, bring to the boil and simmer for 5 minutes until thickened slightly.
  3. 3. Lay the tortillas on a flat surface, put a small spoonful of sauce down the middle of each, top with some griddled vegetables and the cooked chicken, then spoon over a little more sauce and a little cheese. Roll up and put side by side in a lightly oiled, ovenproof dish. Spoon over the rest of the tomato sauce, dot with the crème fraîche and scatter with the remaining Gruyère and chopped chilli.
  4. 4. Bake for 20-25 minutes until bubbling and golden. Serve with lime wedges, if you like.

Nutritional info

Per serving: 947kcals, 46.9g fat (24.3g saturated), 46.5g protein, 85.1g carbs, 9.3g sugar, 2.2g salt


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