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Chicken Enchilladas

with Potato Wedges
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
786 kcal
Protein
: 
56.1g protein
Total
: 
40 minutes
Difficulty
: 
Medium
Allergens:
  • Wheat
  • Cereals containing gluten
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

3.96 unit(s)

Plain Taco Tortillas

(Contains: Wheat, Cereals containing gluten)

60 grams

Mature Cheddar Cheese

(Contains: Milk)

2 unit(s)

Garlic Clove

450 grams

Potatoes

1 unit(s)

Spring Onion

10 grams

Chicken Stock Paste

1 carton(s)

Black Beans

20 grams

Chipotle Paste

30 grams

Tomato Puree

240 grams

Diced British Chicken Breast

Not included in your delivery

10000 milliliter(s)

Water for the Beans

Energy (kJ)3289 kJ
Energy (kcal)786 kcal
Fat17.9 g
of which saturates8.9 g
Carbohydrate94.7 g
of which sugars8.3 g
Dietary Fibre18.4 g
Protein56.1 g
Salt2.2 g
Potassium996.8 mg
Calcium15.8 mg
Iron0.7 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel!). Pop the wedges on a low sided wide baking tray. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out in a single layer. Once your oven is hot, roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. Tip: Use two baking trays if necessary, you want the potatoes nicely spread out.

2

Meanwhile, Heat a drizzle of oil in a frying pan over medium-high heat. Add the chicken and cook until brown all over, 5-6 mins. Turn occasionally. Meanwhile, peel and grate the garlic. Grate the cheddar cheese. Drain and rinse the black beans in a sieve. Put half of the black beans in a bowl and crush with the back of a fork.

3

Add the garlic, tomato puree and chipotle paste (use less if you don't like spice) to the chicken, stir together and cook for 1 minute, then pour in the water (see ingredients for amount), chicken stock paste and the black beans (both whole and crushed).

4

Bring the mixture to the boil, reduce the heat to medium and simmer until the mixture has thickened, the liquid has evaporated and the chicken is cooked through, 4-5 mins. Stir occasionally. IMPORTANT: The chicken is cooked when no longer pink in the middle. TIP: Continue cooking for a little longer if the mixture hasn't thickened in this time, or add a splash of water if too dry.

5

Divide the chicken mixture between the middle of each tortilla (two per person). Roll up the tortillas, place them in a lightly oiled ovenproof dish seam side down. Sprinkle the cheese over the top. Switch the potatoes to the middle shelf and bake your enchiladas on the top shelf of your oven until golden brown, 10-12 mins. 

6

Meanwhile, trim the spring onion and thinly slice. Serve the wedges alongside the enchiladas. Sprinkle with the spring onion and enjoy!

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