Make these chicken enchiladas, then check out our vegan enchiladas, chicken fajitas, chicken tacos, chicken quesadillas and more Mexican-style recipes.


  • 2 chicken breasts, cut into thin slices
  • 2 tsp vegetable oil
  • 1 red onion, finely sliced
  • 1 red pepper, sliced
  • 1 yellow pepper, sliced
  • 3 cloves garlic, thinly sliced
  • 1 green chilli, finely chopped
  • 2 tbsp, plus 2 tsp fajita spice mix (we used Gran Luchito Smoky Chipotle Fajita & Taco Mix)
  • 80g spinach
  • 400g tin black beans, rinsed and drained
  • a small bunch coriander, finely chopped
  • 680g jar passata
  • 4 large white tortillas
  • 75g mature cheddar, grated
  • 100g half-fat soured cream


  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. Fry the chicken in the vegetable oil in a frying pan over a high heat for 5 minutes until golden all over, then scoop out onto a plate. Add in the onion and peppers, and fry for 5 minutes until charred. Add in the garlic and 1/2 of the chopped chillies and fry for 1 minute before adding 2 tbsp of the fajita spice mix and the spinach. Cook for a minute to wilt, then stir in the beans, coriander, 100ml of passata, the cooked chicken and some seasoning.

  • STEP 2

    Put 1⁄4 of the chicken mixture along the middle of one tortilla, then roll up and put into a baking dish, and repeat with the remaining chicken and tortillas. Pour the passata into a bowl and add 2 tsp of fajita spice mix and lots of seasoning. Pour this all around the wraps, then top with the grated cheddar and remaining chopped chilli. Bake in the oven for 30 minutes until crisp and bubbling on top, then serve with soured cream.

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Adam Bush Chef Portrait
Adam BushDeputy food editor

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