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Oven-bake Chicken Enchilladas

40 Minutes



Is it cheeky to call this dish enchilladas when I don’t actually roll the tortillas? I don’t think it is at all! So meet this delightful recipe for Oven-bake Chicken Enchilladas that will become your family dinner favorite in the middle of a busy work week.



Adjust Servings
600 grams shredded chicken breasts
1 can kidney beans
600 grams tomato passata
1 white onion
2 teaspoons garlic
2 teaspoons ground cumin
1 teaspoon onion powder
1 teaspoon oregano
1/2 teaspoon chilli *You can skip it if you don't want it hot
salt & pepper to taste
1 tablespoon olive oil
To Finish
4 medium tortillas
200 grams grated cheese
Nutritional Information
442 Calories
20 g Fats
28 g Protein
35 g Carbs
2 g Sugars


Let's Cook!
Chop the onion finely and fry it in olive oil in a large oven-safe pan until golden. Once the onions are browned, add the shredded chicken, passata, beans and all the spices and mix thoroughly. Allow to cook for about 10 minutes to allow the flavours to combine nicely.
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Make the cheese melt!
Meanwhile, cut the tortillas into strips and then mix them into the meat mixture. Top everything with a layer of cheese and put in the oven for 10 minutes at 200℃. Slice the avocado and serve with the baked enchiladas! Enjoy!
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Beans - You don't necessarily have to use kidney beans. You can substitute them with black beans, or even add canned corn.
Cheese - I like to use grated mozzarella or cheddar cheese. But it's up to you what cheese you prefer and what you ultimately choose.
Chilli powder - We like spicy food at home, but if you are cooking for the whole family and the kids don't need spicy food, you can skip the chilli without regrets. The result will still be delicious!

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