Smoky Chicken Enchilada Recipe

This is a deliciously easy recipe that is perfect for making with the kids, and eating with the kids as it’s not too spicy. You could also substitute the tomato sauce for a barbeque sauce to make a different flavour, made very simply with equal quantities tomato and brown sauce, a dash of Worcestershire sauce and a pinch of smoky paprika.

Try a little bit of garlic, too. To make this enchilada recipe even easier, try putting out all of your ingredients beforehand in small bowls and set out on the side. It makes things much easier as you can then just throw everything together without worrying about what you have left.


  • 200g pre-prepared chicken
  • 200g sweet-corn
  • 200g cheese
  • 300g tortillas
  • Dash of vegetable oil
  • 1 large white onion
  • 2 or 3 garlic cloves
  • 1 tsp. smoked paprika
  • Packet of Passata
  • 1 tsp. cocoa powder

Method of Preparation:

Pop your oven on to heat up at 200C. Wrap the tortillas in foil and warm in the oven for around ten minutes.

Finely chop the onion. Heat some of the oil in a frying pan and add a knob of butter. Tip the onion in and cook very slowly for about ten minutes. Mince the garlic and add in, but don’t cook this for too long as garlic can have a tendency to burn.

Add in the paprika and the cocoa powder and cook out for a few more minutes.

Tip in the Passata.

Cook for around ten minutes.

By this stage, the sauce should be thick and smoky tasting.

Now, it’s time to assemble the enchiladas. Lay a tortilla out flat and down the centre of each, add some shredded chicken. Add about the same amount of sweet-corn and a handful of cheese.

Roll up the enchiladas and fold the ends over. Put them in an oven tray so the ends are face down in the tray.

Continue this until you are completely finished with the tortillas.

Pour the enchilada sauce over the top of the tortillas.

Add another handful of cheese to the top.

Cook for around fifteen minutes.


You can use shredded gammon for a more rolled pizza taste to your enchilada. Try serving it with soured cream and some chopped chives over the top, or add a spicy salsa to give it even more of a kick. Finish with a squeeze of lemon.

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