Chicken enchiladas

  • Serves 4
  • Takes 20 minutes to make, about 35 minutes to cook
  • Easy
This cheesy, saucy Mexican chicken enchilada dish is a great way of using up any leftover chicken. You can prepare it ahead and then bake when you're ready.

Nutritional info per serving

  • Calories947kcals
  • Fat46.9g (24.3g saturated)
  • Protein46.5g
  • Carbohydrates85.1g (9.3g sugar)
  • Salt2.2g

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


  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. 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. 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. Bake for 20-25 minutes until bubbling and golden. Serve with lime wedges, if you like.

From March 2010

Main Ingredients:

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