chicken enchiladas

The great thing about this recipe is not only can you make it as big as you need it but you can easily adapt it to suit. Add or leave out ingredients where you need to for example many people don't like kidney beans so leave them out if necessary. You can make it mega spicy if you like & use beef or mince to reduce the cost even more!


Prep time 15 minutes Cooking 45 minutes

Serves 4 Approx £1.05 per person




4 boneless, skinless chicken thighs, chopped into bite sized chunks

1 onion, sliced

1 red pepper, cut into strips

2 cloves garlic, crushed

1 tin chopped tomatoes

1 tin kidney beans, drained & rinsed

1 tbsp tomato puree

1tsp dried coriander

a pinch of chilli powder

6 soft tortillas


grated cheddar (optional)

Place a large frying pan with 1 tbsp oil over a medium heat. Brown the chicken all over & set aside. Add another tbsp oil to the pan & cook the peppers. When they are just starting to soften add the onion & cook until soft.

Add the garlic, coriander, chilli powder & tomato puree & stir cooking for another minute. Stir in the tomatoes & season with salt & pepper. Simmer for 5 minutes.


Put the chicken back in the pan with the sauce & then add the kidney beans. Stir then simmer for about 10 minutes until the sauce has reduced & thickened a little.

Lightly grease an ovenproof dish & pre-heat the oven to 200C/180Fan/Gas6.

Remove the sauce from the heat.


Place a tortilla on a board & put a couple of spoonfuls of the sauce down the middle. Roll the tortilla up & tuck in the ends if necessary.

Place the filled tortilla at one end of the dish & then repeat with the rest.


If you have any sauce left spoon it over the tortillas then top with some grated cheese if you like.

Place in the oven for 15-20 minutes until browned on the top then serve.

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