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Chicken enchiladas

Chicken enchiladas

Total Time
50 min
20 min
30 min
Ole! Mexican-style baked wraps filled with chicken, corn and bean - WW style!


Skinless chicken breast

300 g, sliced

Red onion

1 medium, thinly sliced

Red capsicum

1 medium, thinly sliced


1 clove(s), crushed

Ground cumin

½ tsp

Canned corn kernels, rinsed and drained

2 125g can, (2 x 125g cans)

Canned red kidney beans, rinsed, drained

cup(s), (135g) gently crushed (see tips)

Tomato passata

300 g

Fresh coriander

¼ cup(s), chopped

Wholemeal tortilla

4 small, (4x40g tortillas)

Light sour cream

100 ml

Light mozzarella cheese

¼ cup(s), grated, (30g)

Oil spray

2 x 3 second spray(s)


  1. Preheat oven to 200°C. Lightly spray an 18 cm x 22 cm rectangular baking dish with oil.
  2. Lightly spray a large non-stick frying pan with oil and heat over medium–high heat. Cook chicken, turning, for about 3 minutes or until lightly browned. Add onion and capsicum and cook, stirring, for 4 minutes or until softened. Add garlic and cumin and cook, stirring, for 1 minute or until fragrant. Stir in corn, crushed beans and 200 g passata and bring to the boil. Reduce heat and simmer for 1 minute. Stir in 2 tablespoons coriander.
  3. Divide chicken mixture among tortillas and roll up tightly. Place, seam-side down, in prepared dish. Mix remaining passata and sour cream in a jug. Pour evenly over enchiladas and sprinkle with mozzarella. Bake for 15–20 minutes or until golden. Sprinkle with remaining coriander to serve.


TIPS: Crush red kidney beans in a small bowl using the back of a fork. For spicy enchiladas, add 1 teaspoon Mexican chilli powder with the garlic and cumin in step 2.