Chicken enchilada stew
Serves: 2, easily doubled
Prep time: 10 minsTotal time: 
Recipe photograph by Emma Guscott
Chicken enchilada stew
If you’re trying to eat more meat-free meals, try switching the chicken out for another tin of pulses, such as chickpeas
Serves: 2, easily doubled
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
550Kcal
Fat
19gr
Saturates
5gr
Carbs
46gr
Sugars
16gr
Fibre
14gr
Protein
42gr
Salt
2.7gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 1 tbsp vegetable oil, plus 1 tsp to brush
- 1 onion, finely sliced
- 150g Inspired to Cook frozen sliced mixed peppers, defrosted and drained
- 2 garlic cloves, crushed
- 1 tbsp smoked paprika
- 1 x 400g tin chopped tomatoes with chilli
- 200ml vegetable stock, made using 1 stock cube
- 1 x mini tortilla wrap*
- 1 x 170g pack chargrilled chicken mini fillets (or leftover roast chicken)
- 1 x 400g tin black beans, rinsed and drained
- 30g grated cheddar and mozzarella mix
Step by step
- Heat 1 tablespoon of oil in a large saucepan over a medium heat. Add the onion, peppers and garlic with a generous pinch of salt and sauté for 5 minutes until softened. Sprinkle in the smoked paprika and cook for a further minute before stirring in the chopped tomatoes and stock. Bring to the boil, reduce the heat and simmer uncovered for 6-8 minutes until the sauce has thickened and slightly reduced.
- Meanwhile, preheat the oven to 180°C, 160°C, gas 4. Brush both sides of the tortilla with the remaining oil, season then halve and cut into 2-3cm-wide strips. Spread out on a baking tray and bake for 8 minutes or until golden brown and crisp.
- Shred the chicken and stir into the tomato mixture along with the black beans then simmer for 2-3 minutes until thoroughly heated through. Serve garnished with the tortilla strips and the cheese. If you make a larger batch, the enchilada stew freezes well. *Use a 100% corn tortilla if required for gluten-free.
