Drop whatever you had planned for dinner and make these instead.
Smothered with a rich passata sauce and plenty of grated cheese, these chicken enchiladas from our favourite chef, Niall Kirkland, are guaranteed to go down well. They’re ideal for feeding the whole house — or if you live alone, they’ll keep the fridge so you have meal prep sorted for a few days.
They’re a super-tasty way to get a bit of veg into your diet, along with plenty of protein-packed chicken breast, plus you can make them as mild or spicy as you like by adjusting the amount of chilli powder you add to the sauce.
Delicious & satisfying, they’re a great go-to for when you need something a little more comforting to look forward to at the end of the day.
Here’s how to make them.
Makes 5https://youtu.be/UgxkpkPsKng
Ingredients
For the sauce:- 1 tbsp. extra virgin olive oil
- 1 white onion (finely chopped)
- 2-3 garlic cloves (finely chopped)
- 1 tsp. cumin
- 1 tsp. hot paprika
- 1 tsp. oregano
- ½ tsp. chilli powder
- 400g passata
- 1 tbsp. honey
- 1 tbsp. red wine vinegar
- Salt and pepper to taste
- 1 tbsp. coconut oil
- 1 white onion (finely chopped)
- 2 peppers (chopped)
- 500g chicken breast (cubed)
- Salt and pepper to taste
- 100g low-fat cheddar (grated)
Method
- Preheat oven to 180°C/ 350°F.
- To make the sauce, heat the olive oil in a pan and add the onion. Fry for 5 minutes or so, until they soften.
- Now, add the garlic, cumin, hot paprika, oregano, and chilli powder, stir it into the onions, and fry for a further 2 minutes.
- Add the passata, honey, and red wine vinegar, stir well and leave to simmer for 15-20 minutes until the sauce thickens. Once ready, transfer to a blender and blitz up until smooth.
- Meanwhile, heat coconut oil in a separate pan and add the remaining onions and pepper.
- Fry for 5 minutes, remove and set aside.
- Now add the chicken, season with salt and pepper, and fry until cooked through.
- Add the cooked onions and pepper back to the pan, followed by ½ of your blended enchilada sauce. Stir the sauce into the rest of the pan and remove from heat.
- To make your enchiladas, add two big spoons of chicken filling to the tortilla wraps and roll them into a cigar shape.
- Transfer to a baking tray, top with remaining enchilada sauce and grated cheddar.
- Bake your enchiladas for 15 minutes. Garnish with coriander.
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