Chicken Enchiladas

The ultimate cosy homemade meal! This makes Friday night dinners fun with the whole family, and they're the best enchiladas we'd ever tried!

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Cook: 45 mins


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Preheat oven to 180°C / 350°F.
To make the sauce, heat olive oil in a pan and add your onion. Fry your onion for 5 mins or so, until they soften. Now, add your garlic, cumin, hot paprika, oregano and chilli powder and stir it into the onions and fry for a further 2 mins. Add your passata, honey and red wine vinegar, stir well and leave to simmer for 15-20 mins until the sauce thickens.
Once ready, transfer to a blender and blitz up until smooth.
Meanwhile, heat coconut oil in a separate pan and add your remaining onions and pepper. Fry for 5 mins, remove and set aside. Now add your chicken, season with salt and pepper and fry until cooked through.
Add your cooked onions and pepper back to the pan, followed by 1/2 of your blended enchilada sauce. Stir the sauce into the rest of the pan and remove from heat.
To make your enchiladas, add two big spoons of chicken filling to your tortilla wraps and roll them into a cigar shape.
Transfer to a baking tray, top with remaining enchilada sauce and grated cheddar. Bake your enchiladas for 15 mins. Garnish with coriander.

Nutritional Info

Cals – 457
Carbs – 45g
Protein – 36g
Fat – 14g


Serves Makes 5 Enchiladas

For The Enchiladas Sauce

  • Tbsp of Extra virgin olive oil
  • 1 white onion - finely chopped
  • 2-3 cloves of garlic - finely chopped
  • Tsp of cumin
  • Tsp hot paprika
  • Tsp oregano
  • 1/2 tsp of chilli powder
  • 400g of passata
  • Tbsp of honey
  • Tbsp of red wine vinegar
  • Salt and pepper, to taste

For The Enchiladas

  • Tbsp of coconut oil
  • 1 white onion - finely chopped
  • 2 pepper - chopped
  • 500g of chicken breast
  • Salt and pepper, to taste
  • 100g of low-fat cheddar - cheddar

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