Chicken enchiladas

Chicken enchiladas
Warm, gooey and spicy, we love this Mexican inspired meal. And it's ready in just 30 minutes too
Serves 2 people  / 
Prep 10 mins  / 
Cook 20 mins


1 tbsp Co-op olive oil
1 onion, peeled and finely sliced
1 red pepper, deseeded and finely sliced
1 tsp ground cumin
1 tsp ground coriander
1 clove garlic, finely chopped
1/2 red chilli, deseeded and finely sliced, or 1/2 tsp chilli flakes
2 Co-op ready cooked chicken breasts, finely sliced
1/2 x 400g kidney beans, drained and rinsed
Handful chopped fresh coriander (optional)
4 tortilla wraps
300g tub Co-op tomato and basil sauce
50g Co-op Cheddar cheese, finely grated


Heat the oil in a wok or frying pan, and gently fry the onion and pepper for a few mins

Add the cumin, ground coriander, garlic and chilli, and fry for 1 minute

Add the chicken, beans and half the fresh coriander, if using. Mix together

Spoon a quarter of the mix into a tortilla wrap, fold each end, and roll up

Place in an overproof dish, and do the same with the rest of the mix and wraps

Pour the tomato and basil sauce over the wraps, sprinkle over the cheese and bake for 20 mins, until bubbling hot

Sprinkle with more coriander, if you like