Cheesy Chicken Enchiladas

Download a printable PDF version of the recipe.


Makes 4 serves

  • 8 small tortillas
  • 2 chicken breasts
  • 1 onion
  • 400g tin chopped tomatoes
  • 400g tin kidney beans
  • 250ml tomato passata
  • two thirds cup of frozen corn
  • 2 tablespoons tomato paste
  • 1 tablespoon paprika
  • 1 teaspoon ground cumin
  • quarter teaspoon chilli powder
  • half teaspoon dried oregano
  • 1 teaspoon minced garlic
  • cheddar cheese
  • sriracha sauce
  • salt and pepper


  1. Mix the paprika, cumin and chilli powder together in a small bowl.
  2. Chop onion into medium dice and chicken into medium chunks.
  3. Oil a heated pan and start sweating the onions. When onions start turning clear, add chicken pieces.
  4. Add minced garlic and oregano, and a small amount of salt and pepper. Cook for a few minutes.
  5. Add in the mixed spices and tomato paste and stir. Add a drizzle of sriracha sauce if desired. Add the tomato passata, kidney beans and chopped tomatoes and continue cooking for 3-4 minutes.
  6. To finish, add two thirds cup of frozen corn and cook for another 2 minutes, then remove from heat.
  7. Grate some cheese to sprinkle over the enchiladas.
  8. Make a hole in the tortilla packet and heat them in the microwave for 40 seconds.
  9. Use some of the enchilada mix in the base of a large dish. Fill and roll the tortillas and place into the dish, up close against each other. Put any leftover sauce over the top of the enchiladas and sprinkle with cheese.
  10. Put enchiladas into the oven (gas mark 8 | 220ºc | 450ºf) for about 15 minutes or until cheese is melted.
  11. Serve hot with a fresh garden salad on the side and a dollop of sour cream.

Download a printable PDF version of the recipe.

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Download a printable PDF version of the recipe.