- 10MINS
- 25MINS
- Serves 4
- 457KCAL
We always look forward to dinner when Creamy Chicken Enchiladas are on the menu! There’s no shortage of flavour in our slimming-friendly filling, thanks to a mildly-spiced combination of passata, veggies and beans. It’s all bundled into oven-baked mini tortilla wraps for an utterly irresistible crunch, and then topped with a bubbling layer of reduced-fat Cheddar cheese for good measure.
Also in these categories:
Easy Peasy 
- Gluten Free With gluten-free mini tortilla wraps
- Freezable
NutritionPer Serving
- Calories457
- Carbs49g
- Protein34g
- Fat12g
- Saturates6.3g
- Sugars12g
Your dishes
You’re amazing, look at the Creamy Chicken Enchiladas dishes you’ve made…
vicky galvin, Colchester
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
These Creamy Chicken Enchiladas don’t look or taste like they’re slimming friendly, but as usual we’ve found fuss-free ways you can bring the calories down. A dish like this should always seem hearty and indulgent, so we’ve topped everything off with a bubbling layer of reduced-fat cheese.
You’ll know it’s ready when your mini tortilla wraps are baked until golden brown, with a gorgeous crunch. To make our filling as light and satisfying as possible, our chicken chunks are combined with mildly-spiced passata, veggies and black beans.
They’re the perfect showstopping centrepiece for a Mexican-inspired feast at home. Just imagine tucking into them with a side of Corn on the Cob, Coleslaw or Sweet Potato Fries to choose from. That’s a fiesta of flavours right there!
What diets is this Creamy Chicken Enchiladas suitable for?
You can make these Creamy Chicken Enchiladas suitable for gluten-free diets by using a suitable alternative for low-calorie tortilla wraps.
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make Creamy Chicken Enchiladas?
You don’t need any fancy ingredients to make this super simple recipe.
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You’ll want a durable oven dish to bake your enchiladas.
Passata is useful for whipping up all kinds of delicious dishes.
How many calories are in these Creamy Chicken Enchiladas?
This Creamy Chicken Enchiladas is included in our Weekly Indulgence category because it contains just 457 calories per portion. For more delicious dishes all under 500 calories, take a look at other Weekly Indulgence recipes!
This Creamy Chicken Enchiladas recipe is ideal when following any of the larger diet plans such as Weight Watchers or counting calories.
The average woman needs around 2000kcal per day to maintain a healthy body weight, and men typically need slightly more at 2,500kcals, but you may want to reduce these if you are aiming to lose weight. You can find more information on the NHS website.
Step 1
Spray a frying pan with low-calorie cooking spray and set on a medium heat. Add the peppers and garlic and cook for 4 minutes.
Step 2
Add the diced chicken and brown on all sides. This should take 4-5 minutes. Add the chilli powder, cumin, paprika, garlic granules and onion granules. Stir to coat and cook for a further 2 minutes.
Step 3
Preheat the oven to 180°C.
Step 4
Add the black beans, tomato purée and half of the passata and bring the pan to a gentle simmer. Add the cream cheese and stir until combined, then season with salt and pepper.
Step 5
Microwave the tortilla wraps for 30 seconds, this will make them easier to roll. Spoon the enchilada mixture down the middle of each tortilla wrap. Roll the wrap over the filling to encase the filling.
Step 6
Place the enchiladas into an ovenproof dish. Pour over the remaining passata and sprinkle with cheese.
Step 7
Pop into the oven for 10 minutes until the cheese is bubbly, melted and golden. Serve with your choice of accompaniment.
What could I serve with these Creamy Chicken Enchiladas?
These indulgent-tasting enchiladas are delicious all on their own, but there’s nothing to stop serving them as part of a Mexican-inspired spread of slimming-friendly favourites:
Easy Peasy Easy Peasy Easy PeasyMexican-Style Corn on the Cob
Coleslaw
Spicy Potatoes
Sweet Potato Fries
How do you know when Creamy Chicken Enchiladas are cooked?
You’ll need to cook Creamy Chicken Enchiladas for around 25 minutes in total. You’ll need to make sure the chicken chunks are cooked through, and the cheesy layer on top is melty and bubbling before serving.
Here in the UK, the standard advice is to cook food until it has reached 70°C and maintained that temperature for 2 minutes. This is to keep you and your family safe!
How long can you keep Creamy Chicken Enchiladas in the fridge?
Once you’ve served this recipe, you’ll ideally need to eat it within 4 hours.
You can store any leftovers of this Creamy Chicken Enchiladas in the fridge for around 3 days. Make sure that you allow them to cool before putting them in a container with a lid and chilling in the refrigerator.
Can I freeze Creamy Chicken Enchiladas?
Yes, you can! This recipe can be frozen, but please remember to do the following;
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label telling you the name of the recipe, and the date you’re stashing leftovers in the freezer.
How do I reheat Creamy Chicken Enchiladas?
From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot.
From frozen: Allow to defrost, and heat covered in the microwave for 3-5 minutes. Cook for a further 5-7 minutes until piping hot.
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Creamy Chicken Enchiladas
We always look forward to dinner when Creamy Chicken Enchiladas are on the menu! That bubbling layer of cheese on top is too good to resist.
- Gluten Free
- Freezable
- Prep Time
10 MINS
- Cook Time
25 MINS
- KCals 457
- Carbs 49G
- Serving
4 4
- Up
- Down
- Metric/Cups
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Ingredients
- 300 g diced chicken breast
- 2 medium peppers deseeded and diced
- 120 g canned black beans drained and rinsed
- 2 garlic cloves peeled and crushed
- 200 g passata
- 200 g reduced-fat cream cheese
- 1 tbsp tomato purée
- 1 tsp mild chilli powder
- 1 tsp ground cumin
- 1 tsp sweet smoked paprika
- 1 tsp onion granules
- 1 tsp garlic granules
- 8 mini tortilla wraps approx. 30g per wrap
- 20 g reduced-fat Cheddar cheese finely grated
- low-calorie cooking spray
- salt and pepper to taste
Metric - US Customary
large frying pan
oven dish
We use a fan assisted oven for all of our recipes. Check outour oven temperature conversion guide.
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Instructions
- Spray a frying pan with low-calorie cooking spray and set on a medium heat. Add the peppers and garlic and cook for 4 minutes.
- Add the diced chicken and brown on all sides. This should take 4-5 minutes. Add the chilli powder, cumin, paprika, garlic granules and onion granules. Stir to coat and cook for a further 2 minutes.
- Preheat the oven to 180°C.
- Add the black beans, tomato purée and half of the passata and bring the pan to a gentle simmer. Add the cream cheese and stir until combined, then season with salt and pepper.
- Microwave the tortilla wraps for 30 seconds, this will make them easier to roll. Spoon the enchilada mixture down the middle of each tortilla wrap. Roll the wrap over the filling to encase the filling.
- Place the enchiladas into an ovenproof dish. Pour over the remaining passata and sprinkle with cheese.
- Pop into the oven for 10 minutes until the cheese is bubbly, melted and golden. Serve with your choice of accompaniment.
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Recipe notes
Tip: We've used mild chilli powder, but if you'd like them with more of a kick, add a little extra or use hot chilli powder.
If you’ve made Creamy Chicken Enchiladas and love it, let us know by sharing a photo and tagging us on Instagram or in our Facebook group!
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2 comments
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April MetcalfeTuesday 10th September 2024
Could I leave the black beans out because I’m not keen or could I use kidney beans?
Reply
HollyTuesday 10th September 2024
Hey April, yes you can omit or use kidney beans instead hope that helps!
Reply
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