Go to all recipes
Chicken enchiladas

Chicken enchiladas


Warm, gooey and spicy, we love this Mexican-inspired meal. And it's ready in just 30 minutes too

  • Feeds 2 Feeds 2
  • Ready in 30 minutes

Each serving contains

  • Energy
    3249kj 772kcal
  • Fat
    High 35%
  • Saturates
    High 39%
  • Sugar
    Low 35%
  • Salt
    High 35%

% of adult’s reference intake | Carbohydrates per serving : 92g


  • 1 tbsp Co-op olive oil
  • 1 onion, peeled and finely sliced
  • 1 red pepper, deseeded and finely sliced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 clove garlic, finely chopped
  • 1/2 red chilli, deseeded and finely sliced, or 1/2 tsp chilli flakes
  • 2 Co-op ready cooked chicken breasts, finely sliced
  • 1/2 x 400g kidney beans, drained and rinsed
  • Handful chopped fresh coriander (optional)
  • 4 tortilla wraps
  • 300g tub Co-op tomato and basil sauce
  • 50g Co-op Cheddar cheese, finely grated


  1. Heat the oil in a wok or frying pan, and gently fry the onion and pepper for a few mins
  2. Add the cumin, ground coriander, garlic and chilli, and fry for 1 minute
  3. Add the chicken, beans and half the fresh coriander, if using. Mix together
  4. Spoon a quarter of the mix into a tortilla wrap, fold each end, and roll up
  5. Place in an overproof dish, and do the same with the rest of the mix and wraps
  6. Pour the tomato and basil sauce over the wraps, sprinkle over the cheese and bake for 20 mins, until bubbling hot
  7. Sprinkle with more coriander, if you like

Explore more recipes