BBQ Chicken Enchiladas
The best homemade chicken enchiladas! So easy to make and will never fail to bring a smile to your hungry mob.
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Servings: 8
Calories: 409kcal
Equipment
- For the Spice Mix: Small bowl & teaspoon
- For the Enchilada Sauce: Small Saucepan
- For the Chicken & Vegetables: Sharp Knife, Chopping Board, Wooden Spoon & Frying Pan
- Other: 11" x 14" Baking Dish, Cheese Grater
Ingredients
Enchilada Spice Mix
- 2 tbsp Extra Virgin Olive Oil Divided
- 2 teaspoon Ground Cumin
- 2 teaspoon Ground Coriander
- 1 teaspoon Ground Chilli (Chili) Powder
- 1 tsp Dried Oregano
BBQ Enchilada Sauce
- 1 Clove Garlic Finely chopped
- 340 g Tomato Passata (Tomato Sauce)
- 115 g BBQ Sauce
Chicken & Vegetables
- 2 Chicken Breasts Boneless, skinless, sliced into thin strips
- 1 Large Onion Roughly sliced
- 2 Bell Peppers (Mixed Colours) Sliced into strips
- 1 Green Chilli Finely diced
- 1 tsp Sea Salt
Assembling the Enchiladas
- 8 Wholemeal Tortilla Small
- 170 g Tinned Black Beans Drained, rinsed
- 125 g Tinned Sweetcorn Drained, rinsed
- 85 g Cheddar Cheese Grated
- 85 g Gouda Cheese Grated
- ½ Lime Juiced
To Serve (optional)
- Spring Onions, Fresh Coriander, extra Chilli
Instructions
- Gather and prepare your ingredients. Preheat oven to 180°C/350°F/gas mark 5.
Enchilada Spice Mix
- In a small bowl combine the ground cumin, ground coriander, chilli powder and oregano. Set aside.
BBQ Enchilada Sauce
- In a small saucepan heat 1 tablespoon of the extra virgin olive oil over medium-high heat and add the chopped garlic and 1 tablespoon of the enchilada spice mix. Stir continuously for 1 minute. Now add the tomato passata and BBQ sauce, stir well to combine and then turn the heat down to low and let the sauce gently simmer away while you're cooking the chicken and veg.
Chicken & Vegetables
- In a large frying pan add the remaining tablespoon of extra virgin olive oil over medium-high heat. Add the chicken pieces and remaining enchilada spice mix and stir for a minute until the spices release their fragrance. Add the onions and fry for 2 minutes. Now add the peppers, green chilli and season with salt. Cook for 6-8 minutes, stirring every so often until the chicken is cooked through, then remove from the heat.
Assembling the Enchiladas
- Spread 4 tablespoons of the BBQ Enchilada Sauce over the base of the baking dish.
- Now assemble the enchiladas. First, have all your ingredients ready and to hand. Take a tortilla wrap and lay it out on a flat surface. Spread two tablespoons of the BBQ sauce over the tortilla. Down the centre, place two to three tablespoons of the black beans, then a tablespoon of sweetcorn, followed by a generous scoop of the chicken and vegetable mixture. Squeeze a little lime, and then finally, 2 tablespoons grated cheese (1 tablespoon of each type). Roll up the tortilla and place in the baking dish. Carry on until all 8 tortillas are filled and rolled.
- Spread the remaining BBQ Enchilada Sauce mixture over the top of the enchiladas and sprinkle with the remaining cheese.
- Transfer the baking dish to the oven and bake on the centre shelf for about 15-20 minutes, until the cheese has fully melted and the tortillas are a little crispy at the edges. Carefully remove from the oven.
To Serve (Not Included in Nutrition Table)
- Some of my favourite toppings to serve on these enchiladas are fresh coriander, spring onions, a dollop of sour cream and some extra green chilli's if I'm feeling spicy! Load 'em up with your favourites, serve 'em warm and enjoy!
Nutrition
Calories: 409kcal | Carbohydrates: 43g | Protein: 26g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 59mg | Sodium: 1316mg | Fiber: 8g | Sugar: 11g
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