Chicken Enchiladas

Courtesy of Operation Transformation on RTÉ

Serves 2


1 medium onion, finely diced
1 red pepper, finely diced
1 green pepper, finely diced
100ml chicken stock
¼ tsp garlic powder
150g crushed tomatoes
2 fresh tomatoes, chopped
200g cooked chicken (left over from Sunday roast chicken)
400g can of black beans, drained & minced
2 wholemeal wraps
10g grated cheddar cheese
Small bunch fresh coriander, roughly chopped
1 tsp chilli powder
¾ tsp ground cumin
1 tsp plain flour
1 tbsp balsamic vinegar, if desired


    1. Combine onion, flour, chilli, cumin and garlic powder. Add crushed tomatoes and chicken stock and stir
    2. Bring to the boil over a high heat and cook for 2-5 minutes until sauce has thickened
    3. Remove 1/3 cup of the sauce mixture and set aside
    4. Add the cooked chicken (leftover from yesterday) and beans to the pot. Cook until the chicken is heated through
    5. Place wraps in a microwave and heat for 10 – 20 seconds
    6. Remove wraps and place on an oven proof plate or dish
    7. Spoon half the chicken mixture onto the centre of each wrap and roll up
    8. Top wraps with reserved sauce and cheese and place under a hot grill until the cheese has melted and slightly browned
    9. Combine the fresh tomatoes and chopped peppers in a bowl
    10. Drizzle with balsamic vinegar, if using
    11. Top with fresh tomato and pepper mix and coriander to serve
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