Print Pin Rate Add to Collection
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 6 enchiladas
Calories: 224kcal


  • 300 g diced chicken breast
  • 1 sliced red pepper (approx. 120g)
  • 1 sliced yellow pepper (approx. 120g)
  • 1 small finely chopped onion (approx. 120g)
  • 2 cloves grated garlic
  • 6 mini tortilla wraps
  • 60 g light grated cheese
  • 600 g passata sauce
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon oregano
  • Salt & pepper
  • 1 kcal spray


  • Preheat the oven to 200 degrees Celsius.
  • Heat a large pan on a medium heat and spray well with 1kcal spray.
  • Add the finely chopped onion and grated garlic, and sauté for 3 minutes, stirring occasionally.
  • Add the diced chicken and sliced peppers.
  • Season well with salt and pepper.
  • Sauté for about 6 minutes, stirring from time to time until the chicken is cooked throughout and starting to brown.
  • Remove the chicken and veg from the pan, and leave aside.
  • Add the pan back to the heat and pour in the passata sauce.
  • Season with the chili powder, paprika, cumin, oregano, salt and pepper. Adjust spice level by using less chili/paprika/cumin if you are cooking for children or prefer a milder sauce.
  • Add 100 mls of water and bring to a gentle simmer for about 5 minutes, stirring occasionally.
  • To assemble the enchiladas, spray a large ovenproof dish with 1 kcal spray.
  • Lay out a tortilla and spread with two tablespoons of the enchilada sauce.
  • Top with 1/6th of the chicken and peppers mixture.
  • Roll up the tortilla and carefully place it in the ovenproof dish (sideways so you can fit all 6).
  • Repeat with the remaining 5 tortillas.
  • Pour the remaining enchilada sauce evenly over the enchiladas and top with grated cheese.
  • Bake for about 20 minutes until the cheese is bubbling and the tortillas are starting to crisp around the edges.


Serving: 1enchilada | Calories: 224kcal | Carbohydrates: 26g | Protein: 19g | Fat: 5g