Mexican chicken ‘enchilada’

Byron Morrison / Recipes  / Mexican chicken ‘enchilada’

Mexican chicken ‘enchilada’

I’m a huge fan of Mexican food and this week’s recipe is my take on a burrito crossed with an enchilada.

This is possibly my favourite dish of all time and the best part is that not only is it delicious, but it’s also highly versatile and packed full of nutrients as well.

Meaning that while it feels, tastes and looks like a treat, it’s incredibly healthy, making it a perfect replacement for that Friday night takeaway, or even as a dinner party main course to impress your friends.

I tend to usually use whole-wheat wraps for Mexican food, but in the picture I decided to change it up and used rectangular flat breads instead. But feel free to use whatever you prefer, or simply stick to traditional white wraps.

You can also replace the chicken with steak, mince, prawns or any other meat.

Alternatively, you could also make it vegetarian by using chickpeas or lentils instead.

As for ingredients I’ve listed what I chose to include, but depending on your preferences or dietary requirements, feel free use any other vegetables, cheeses or sauces,

Also please note that the ingredients below makes enough to feed around 2-3 people, so you may need to vary up the amounts depending on how many you’re cooking for.

As a general guideline I tend to use around ½ tin per person of tomatoes and beans.


  • 2 Chicken breasts
  •  ½ Tin black or refried beans
  • Low fat cream or cottage cheese
  • 1 Avocado
  • Spinach
  • Baby tomatoes
  • 1 Onion
  • 1 Red pepper
  • 1 Tin chopped tomatoes
  • Wraps/flat bread
  • Cheese
  • Mexican/BBQ/Fajita spice
  • Salt and pepper


  • Firstly, prepare all your ingredients by chopping the red pepper and onion into slices, tomatoes into small chunks and chicken into cubes. Grate your cheese and turn the oven onto 180 degrees to preheat
  • Add the pepper and onion into a hot frying pan with either some oil, cooking spray, or personally what I choose to do is use a small amount of boiling water. Then sauté for a minute or so before adding the chicken
  • Cooking the chicken should take around 8-10 minutes and once it starts going golden brown, add the tinned tomatoes, 1 table spoon of either cream or cottage cheese per person, the tin of black beans, salt, pepper, as well as enough spices to achieve your desired taste (you’re best off adding less to start, tasting then adding more)
  • Mash the avocado in a bowl with a fork and add further table spoon of either cream or cottage cheese (optional), then spread the paste out even onto your wraps or flat bread
  • Add some spinach, chopped tomatoes and any additional sauces in a line down the middle, then add your meat mixture on top
  • Fold wraps and place on a baking tray (remember to add some none stick spray or wipe on some oil so it doesn’t stick), add any additional meat mixture on top and a sprinkle of cheese
  • Place under the grill until the cheese is melted to desired amount (personally I leave it in for several minutes to get it to go properly melted and crispy. But just ensure you keep checking it to avoid it burning)

Serve either as it is, or with a side of sour cream, salsa or guacamole

Can you think of anything else to add to these? Then share your thoughts in the comments below.

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