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 small, thinly sliced

red capsicum

1 medium, thinly sliced


1 clove(s), crushed

ground cumin

½ tsp

Corn Kernels, No Added Salt, Canned

250 g, (2 x 125g cans)

canned red kidney beans, rinsed, drained

cup(s), (135g) gently crushed

tomato passata

300 g

fresh coriander

¼ cup(s), chopped

wholemeal tortilla

4 individual, (4x40g)

light sour cream

100 ml

reduced-fat mozzarella cheese

¼ cup(s), grated, (30g)

oil spray

2 x 3 second spray(s)


  1. Preheat oven to 200°C. Lightly spray an 18cm x 22cm 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 5 minutes or until cooked through. 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. Add corn, beans and 200ml passata and stir to combine. Bring to the boil. Reduce heat and simmer for 1 minute. Stir through 2 tablespoons coriander.
  3. Divide chicken mixture between tortillas and roll up tightly. Place, seam-side down, in prepared dish. Mix remaining passata and sour cream in a jug. Pour over top of enchiladas and sprinkle with cheese. 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. Swap mozzarella cheese for extra-light cheddar cheese.

Start eating better than ever!