‘rowdy’ enchiladas recipe


  • 2 large chicken breasts (about 400g)
  • 2 red peppers, thinly sliced
  • 1 tbsp olive oil
  • ¾ tsp mild chilli powder
  • 1½ tsp ground cumin
  • ¾ tsp smoked paprika
  • 80g grated mozzarella
  • 8 plain tortilla wraps
  • 65g mature Cheddar, grated
  • 10g fresh coriander, roughly chopped

For the sauce

  • 1 tbsp olive oil
  • ½ onion, finely chopped
  • 2 garlic cloves, crushed
  • 500g tomato passata
  • ½ tsp dried oregano
  • 1 tbsp chipotle chilli paste
  • 400g tin black beans, drained and rinsed
  • ½ lime, juiced

Each serving contains

  • Energy3185kj
  • Fat24g35%
  • Saturates10g51%
  • Sugars14g15%
  • Salt2.8g46%

of the reference intake
Carbohydrate 81.5g Protein 50.1g Fibre 12.7g


  1. Preheat the oven to gas 5, 190°C, fan 170°C. Put the chicken in a 20 x 30cm baking dish with the peppers, oil, chilli powder, cumin and paprika. Mix to coat, then cover with foil. Roast for 25-30 mins until the chicken is cooked through and tender and no pink meat remains. Remove the chicken from the dish and shred using 2 forks. Set aside  in a large bowl.
  2. Meanwhile, make the sauce. Heat the oil in a saucepan over a low heat and cook the onion and garlic for 10 mins. Stir in the passata, oregano and chipotle chilli paste; increase the heat to medium, bring to a simmer and cook for a further 10 mins, stirring occasionally. Add the beans and lime juice; season.
  3. Mix one-third of the sauce and half the mozzarella into the shredded chicken and peppers.
  4. To assemble, spoon 4 tbsp of the sauce into the same baking dish as before. Spoon a little of the chicken mixture down the centre of each tortilla, roll up and put in the baking dish. Repeat with all the tortillas and filling, placing them side by side so they don’t unravel. Pour the remaining sauce over the top, then scatter over the Cheddar and remaining mozzarella. Bake in the oven for 20-25 mins until the cheese has melted and started to brown. Scatter with the coriander to serve.

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