Spicy Chicken Enchilada Wraps - a great recipe for leftovers!

Published Friday, Nov 22 2013, 19:00 GMT  |  By  |  Add comment
Don't know what to do with your leftover roast chicken? Go Mexican with these spicy chicken enchilada wraps.

Chili enchilada

© Campbell's

Super speedy to knock up, these yummy wraps use shredded chicken with cheese, onions, tomatos and chillies for a dinner that's bursting with flavour. Mmm, we can't wait to try this one out!


  • 175g (6oz) Red Leicester cheese, coarsely grated
  • 1 bunch spring onions, trimmed and thinly sliced
  • 1 can Campbell's Condensed Cream of Chicken soup
  • 3 tablespoon pickled green jalapeño chillies from a jar, drained
  • 1 teaspoon dried oregano
  • 250g (9oz) cooked skinless chicken, shredded
  • 3 large tomatoes, deseeded and chopped
  • Large handful fresh chopped coriander
  • 8 chilli and jalapeño flavoured soft flour tortillas
  • Salt and freshly ground black pepper
  • 142ml pot soured cream


1 Preheat the oven to 200C/180F/gas 6. Set aside a small handful of grated cheese and spring onions.

2 Mix together the condensed soup, remaining cheese and spring onions, jalapeno chilies, oregano, cooked chicken, tomatoes and half the coriander until well combined.

3 Lay the tortillas out on a work surface and divide the mixture down the centre. Season with a little salt and freshly ground black pepper and roll up to enclose.

4 Cut each roll in half and arrange in an ovenproof dish cut edges upwards. Scatter over the remaining cheese and bake for 15 mins until hot and bubbling.

5 Meanwhile, mix together the remaining coriander and the soured cream and season to taste. Scatter the remaining spring onions over enchiladas and serve with a crisp salad, the coriander cream and a spicy tomato salsa.

Prep Time

15 minutes

Cook Time

15 minutes

Nutrition Information

Serves 4

Love spice? Try these other hot dishes:
Liz McClarnon's Spicy Indian Omelette
Salmon & Spicy Potato Bake
Easy Keralan Prawn Biryani
Indian Cheese On Toast