Chicken and Potato Enchilada Bake

A bit of a random dish... I wanted to make enchiladas but slightly healthier, so I swapped out the tortilla wraps for potatoes and it came out delicious. Our Chicken and Potato Enchilada Bake is delicious, fuss free and will keep you on track even though it tastes like a treat.

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Cook: 30 mins


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Bring a large saucepan of salted water to boil. Preheat oven to 180°C/ 360°F.
For the enchilada sauce, heat oil then cook down red onion and garlic until soft. Then add passata, a large splash of water, smoked paprika, chilli powder, cumin, ground coriander and salt. Bring the pan to a low simmer and cook down sauce for 10-15 mins.
Add baby potatoes to saucepan of boiling water and cook for 20 mins, until soft. In a separate pan, cook chicken breast and peppers for 5-10 mins, until chicken is cooked through and peppers are soft.
When everything is ready, chuck it all together in the pan with enchilada sauce or transfer to a baking dish, mix together and top with jalapeños and cheese. Bake for 10 mins, until cheese has melted.

Nutritional Info

Per serving:

Cals – 502

Carbs – 42g

Protein – 38

Fat – 20g


Serves 3

For the enchilada sauce:

  • Tbsp of cooking oil, we used rapeseed oil.
  • 1 red onion - finely chopped.
  • 3 cloves of garlic - finely chopped.
  • 500ml of passata.
  • Tsp of smoked paprika.
  • Tsp of chilli powder (1/2 tsp if you don’t like spice).
  • Tbsp of oregano.
  • Tsp of honey.
  • Salt, to taste.

For the rest:

  • Tbsp of cooking oil, for frying.
  • 500g of baby potatoes - peeled.
  • 300g of chicken breast - diced.
  • 2 bell peppers - diced.
  • 100g of Monterey Jack cheese, you can use any cheese really.
  • 1-3 jalapeños - sliced (leave these out if you don’t like spice).

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