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Chicken Enchiladas

Chicken Enchiladas

If you've got some leftover roast chicken (or even if you haven't) - give this one a go, it's a real crowd pleaser.


| Serves: 6  | Prep Time: 15 Minutes | Cook Time: 40 Minutes | Total Time: 55 Minutes |


  • 1 courgette, sliced
  • 2 red peppers, cut into wedges
  • 2 small red onions, finely chopped
  • 3 tbsp olive oil, plus extra for greasing
  • 2 tbsp Mexican spice mix
  • 1 garlic clove, finely chopped
  • 500g Heinz Tomato Frito or Passata
  • 8 tortilla wraps, warmed
  • 350g cooked chicken
  • 75g Cheddar, grated
  • 200ml crème fraîche
  • 1 red chilli, deseeded, finely chopped


  • Step 1: Preheat the oven to 180°C/fan160°C/gas 4. Fry the courgette and pepper with 2 tbsp of the olive oil and season.
  • Step 2: Heat the remaining olive oil in a saucepan over a medium heat. Add the finely chopped onion and fry for 3-4 minutes until soft. Add the Mexican spice mix and garlic and fry for 1-2 minutes. Add the frito or passata, bring to the boil and simmer for 5 minutes until thickened slightly.
  • Step 3: Lay the tortillas on a flat surface, put a small spoonful of sauce down the middle of each, top with some griddled vegetables and the cooked chicken, then spoon over a little more sauce and a little cheese. Roll up and put side by side in a lightly oiled, ovenproof dish. Spoon over the rest of the tomato sauce, dot with the crème fraîche and scatter with the remaining cheese and chopped chilli.
  • Step 4: Bake for 20-25 minutes until bubbling and golden. Serve with a green salad.

| Author: Beth Sachs | Date: 5th April 2010 |

Beth Sachs
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  1. I love enchiladas. These look amazing. I'm getting hungry.


  2. Yum - I spotted this recipe before and have it book marked to make ;0)

  3. yummy! absolutely stunning :)

  4. Oooh yum that looks good!

  5. Oh I'm roasting some chicken this week for leftovers, this is a great idea

  6. This looks so good, this always goes down well, especially washed down with cold beers with good friends! :) Lucie x


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