Chicken enchiladas

Chicken enchiladas

It’s important to get all the ingredients meltingly cooked through but still bursting with flavour. But also ensure the dish of enchiladas are well baked so that the tomatoes aren’t too runny when serving.

Ingredients (serves 4 people)

  • 500g diced chicken breast
  • onion
  • chilli
  • mushroom
  • garlic
  • kidney beans or blackeyed beans
  • courgettes
  • coriander
  • 2x400g tins of chopped tomatoes
  • tortillas
  • sour cream
  • mozzarella or mild cheese.

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  1. Lightly fry about 500g diced chicken breast for about 10 minutes until cooked through.

  2. Sauté finely chopped onion, chilli, mushroom, garlic and either kidney beans or blackeyed beans. Other veg like chopped courgettes and herbs like fresh coriander are optional.

  3. When well-cooked, add one 400g tin of chopped tomatoes and simmer until its reduced a little.

  4. Spread this mixture onto soft tortillas being careful not to over-fill them, then roll each one up.

  5. In an ovenproof dish, pour another 200g-400g tin of chopped tomatoes, lay the rolled enchiladas next to each other then drizzle over with sour cream and then mozzarella or another mild cheese like cheddar.

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