Chicken Enchiladas

Difficulty | Serves 6 | Book 5

chicken enchilada recipe

1 x 400g can Mexican Chilli Beans
500g skinless chicken breast
cooking spray
1 teaspoon crushed garlic (in jar)
1 cup green capsicum diced
1 onion finely diced
1 cup fresh tomatoes diced
⅛ teaspoon chilli powder or to taste
1 teaspoon ground cumin
1 teaspoon ground coriander
2 teaspoons salt-reduced chicken stock powder
12 white corn tortilla wraps
¾ cup (75g) 30% reduced fat tasty cheese grated

Per serve
Kilojoules1673 (cals 400)
GI RatingLow


Preheat oven 180°C fan forced

  1. Place whole can of chilli beans into a deep bowl and blend until smooth using a stick blender or place in a food processor and blend until smooth.
  2. Cut chicken into small dice.
  3. Sauté chicken and garlic in a large non-stick frypan that has been generously coated with cooking spray until browned.
  4. Add capsicum and onion and cook a further 3 minutes.
  5. Add chilli bean puree and all remaining ingredients except tortilla wraps and cheese to the frypan and combine well. When boiled reduce to a slow boil for 3 minutes.
  6. To prepare and soften wraps follow instructions on back of tortilla packet. Place one twelfth of the filling at one end of the wrap and roll up.
  7. Repeat for eleven remaining wraps. Place on a large flat baking tray that has been coated with cooking spray, placing folded side down. Sprinkle an even amount of grated cheese on top of each wrap. Bake 20-25 minutes.

Suitable to be frozen.

Dietitian's tip

People with coeliac disease or those requiring gluten free diets can use tortillas as they are made from corn flour. However, it is always advisable to ensure that ‘gluten free’ is written on the label of the product.

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