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Food: Chicken Enchiladas

Have you guessed that I looove Mexican food yet? The other day I made some enchiladas and I think that I've definitely got my recipe down to a sharing level so that's what I'm doing today.


For the sauce I've taken inspiration from a Skinny Taste recipe I tried, it's so simple and super tasty too.


"Chicken Enchiladas" servings="4" time="1hour" difficulty="easy"


2 chicken breasts

4 big tomatoes

1 chili

2 red peppers

1 onion

4 garlic cloves

cumin powder

smoke paprika

chili powder

cayenne chili pepper

1 cup of sweetcorn

1 tin of kidney beans

80g 50% cheese, grated

8 weigh watchers wraps


1) Place two cups of water into a saucepan and bring to the boil. Add the chicken breasts and cook for 10 minutes. Remove from the pan and cool.

2) Bring another large sauce pan to the boil and add the peppers and chilies and boil for 10 minutes, then add the tomatoes for another 10.

3) Once the chicken is cool enough to handle use to forks to shred it and place it in a bowl. Add the sweet corn and beans to it.

4) Chop the onion into chunks and fry in fry light until soft. Then add your spices and cook for a couple more minutes.

5) Once the peppers, chili and tomatoes has been cooked, remove from the water and remove the innards from the pepper and chili and take the skin off the tomatoes. Then pop it all in a blender along with the onion and blend until you get a smooth sauce.

6) Pour the two thirds of the sauce over the chicken and mix well.

7) Place the chicken mixture in the centre of each wrap and roll and place in a cooking dish. Once all the wraps are in the dish pour over the remaining sauce and sprinkle the cheese on top.

8) Bake in a pre-heated oven on 200oc for around 20-30 mins until the cheese is melted. Serve two wraps per person.


This will be 1pp per serving on Filling and Healthy.

I haven't given measurements for spices as it's up to personal taste.