Mexican Chicken Enchiladas

These enchiladas are insanely delicious - a little time and some simple fresh ingredients and you have the perfect family dinner.

foodopi Mexican chicken enchiladas

What You'll Need

I tbsp vegetable oil

1/2 courgette 

1 carrot

1/2 red, green and yellow pepper

1 red onion

3  cloves garlic 

1/2 apple 

1 tin Heinz veg chilly beans 

1 pot Aldi Specially Selected Bean Soup 

1 tsp cumin 

1/2 chicken stock cube

Wholewheat wraps 


Mozzerellla cheese 

To Serve : Avocado  ( Guacamole ) and Sour Cream 



Chopping Board

Sharp knife


Oven proof dish

Saucepan & Lid suitable for the oven

Oven Gloves



How to Do It

Eat the Rainbow

  1. 1Prepare all the vegetables - deseed and dice the peppers.Dice the courgette. Peel and dice onion, peel the garlic and chop roughly. Peel and dice the carrot.
  2. 2Heat the oil in a large oven proof saucepan. Add in the vegetables and soften and allow to carmaleize a little for 10mins.
  3. 3Add in the roughly chopped left over roast chicken.
  4. 4Pour in the beans and soup.
  5. 5Optional : Sprinkle in the cumin and stock.
  6. 6Transfer to the oven and slow cook for as long as possible - 1 - 2 hours.
  7. 7Get an oven proof tray ready. Transfer the Mexican Chicken mix to a food processor and blitz until its reached a smoother consistency and the vegetables are not obvious.
  8. 8Lay the wraps flat, spoon in the Mexican chilli bean mix. Roll up and leaving seam side down in the dish, spoon over some passata . Sprinkle with cheese and bake in the oven until bubbly and the cheese is melty and crispy.
    Serve with guacamole ( or avocado) and top with sour cream & coriander.

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