Chicken Enchiladas

Chicken Enchiladas

Created By: The National Dairy Council

Preparation time 5 mins | Total Time 35 mins | Serves 2


  • 1 ripe avocado, peeled and cubed
  • Handful of fresh mint leaves
  • Juice of 1 lime
  • 2 tsp olive oil
  • ½ red onion, finely chopped
  • 2 skinless chicken breast fillets, cubed
  • 30g fajita spice mix
  • 1 garlic clove, crushed
  • 2 tortilla wraps
  • 60ml tomato passata
  • 50g Cheddar, grated
  • 60ml Natural yogurt


  1. Preheat the oven to 180°C/350°F/gas 4.
  2. Use a fork to mash the avocado, mint and lime juice in a small bowl and set aside.
  3. Heat the olive oil in a large pan over a medium heat. Add the onion and cook for about 5 minutes, until softened.
  4. Add the chicken, spice mix and garlic and cook for 3–5 minutes, then set aside.
  5. Divide the avocado mixture between the two tortillas, spreading it into an even layer. Add a layer of passata, followed by a layer of the spicy chicken mixture.
  6. Neatly roll each tortilla, then place them side by side in an ovenproof dish. Sprinkle the Cheddar over and place in the oven.
  7. Bake for 15–20 minutes.
  8. Divide the enchiladas between warmed serving plates and top each one with a dollop of natural yogurt.