Chicken Enchiladas - Fiver Feeds

Chicken Enchiladas

Yet another delicious spicy chicken dish to add to the mix! There’s something about the combination of chilli, chicken, cheese, beans and bread that gets the mouth watering, so give this one a go on a Friday evening and put your feet up!


Chicken Enchiladas

Prep Time:

1hr 40mins


Serves 4 People


£1.13 per Person



  • Ingredients

    4 Chicken Thighs
    1 Red Onion Sliced
    2 Garlic Cloves Finely Chopped
    1tbsp Smoked Paprika
    1tsp Ground Coriander
    ½tsp Ground Cumin
    A Few Drops of Tabasco Sauce
    Juice from ½ Lime
    400g Tin Kidney Beans Drained and Rinsed
    198g Tin of Sweetcorn Drained and Rinsed
    8 Tortilla Wraps
    150g Cheddar Cheese Grated
    Salt and Pepper

How to Cook

1. Heat your oven to 200C/Gas Mark 6.

2. Season the chicken thighs, sprinkle with oil and roast in the oven for 30 minutes, or until cooked through.

3. While you are waiting, combine the smoked paprika, coriander, cumin, Tabasco, lime, some salt and pepper and a dash of oil to make your fajita seasoning.

4. Heat some oil in a pan and fry the sliced onion for 2 minutes. And the garlic and fry for another minute.

5. Once the chicken is cooked, use two forks to flake off the meat and add this to the pan along with the fajita seasoning. Stir and cook for a couple of minutes before adding the kidney beans and sweetcorn, then heat through.

6. Divide the mixture between the tortilla wraps and use half the cheese to top each filling before wrapping. Arrange them in a baking dish, top with the remaining cheese and cook in the oven for 25-30 minutes so they’re bubbling and golden brown.

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Comment Below

  • LGX

    I had real problems at the baking stage – I couldn’t get enough cheese coverage to prevent the tortillas burning. I’d estimate you need 3x the cheddar to get it to look like the picture (and prevent the tortilla burning!)

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