Chicken Enchiladas


(Recipe serves 3)

For the enchilada sauce:

  • 1 tbsp olive oil
  • 3 garlic cloves, crushed
  • 2 tsp cornflour/cornstarch
  • 1 tsp hot chilli powder
  • 1 1/2 tsp oregano
  • 1 1/4 tsp cumin
  • 1/2 tsp smoked paprika
  • 400ml chicken stock
  • 1 tsp tomato puree

For the chicken:

  • 1 tsp olive oil
  • 1 red onion, diced
  • 1 tin chopped tomatoes
  • 500g chicken breast
  • 3 Bfree sweet potato wraps
  • 3/4 tin black beans, rinsed and drained
  • 100g 50% reduced fat cheddar


  1. Preheat your oven to 200C/400F/Gas mark 6.
  2. For the sauce, fry the garlic in olive oil for 30 seconds – 1 minute to release the flavours without burning the garlic. Add in flour then whisk in till it creates a slight roux with the oil.
  3. Now stir in the spices and fry for a further 30 seconds before adding the stock. Bring to a simmer then mix in the tomato purée and bubble for 5-10 mins until slightly thickened (the sauce shouldn’t be very thick though). Set aside in a jug.
  4. In the same saucepan, add in the red onion and a teaspoon of olive oil. Fry on a medium heat until the onions are soft, then add the tomatoes. Refill the tin with water and also add this to the pan.
  5. Bring to a boil and add the chicken – cut any larger chicken breasts in half to ensure they all cook in similar time. Bubble away for around 10 mins until chicken is cooked.
  6. Remove the chicken to a plate and shred with two forks. Use a slotted spoon to remove some chopped tomatoes/onion from the saucepan and mix into the shredded chicken. Get your oven dish ready – I used a rectangular casserole dish which was the perfect size.
  7. To make the enchiladas, get a sweet potato wrap and spread a generous amount of enchilada sauce over. Add in the shredded chicken and some black beans. Top with 10g grated cheddar then roll the wrap and place in your dish.
  8. Repeat with the other two wraps then pour some of the remaining enchilada sauce over the wraps in the dish (I did have a bit of sauce left over which is great to use if warming the wraps up the next day and needing a bit more sauce). I also poured over some of the chopped tomatoes and onions then sprinkled the rest of the cheddar on top.
  9. Cook in the oven for 20 minutes until crispy and golden – note that reduced fat cheddar doesn’t melt as well as full fat cheese.
Calories per servingProteinCarbsFat
Nutrition is based on the ingredients I use and calculated on MyFitnessPal.

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