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Healthier Chicken Enchiladas

Posted by John Reed on 7th January 2020

List Of Ingredients

Pulled Chicken

4 x Chicken thighs (Skinless)
2 x Garlic cloves (Peeled & Grated)
1 x Sprig fresh thyme
2 tsp x Paprika
Water (Enough to cover the chicken

Spicy tomato sauce

1 x Medium white onion (Peeled & diced)
4 x Garlic cloves (Peeled & grated)
1 x Sprig fresh thyme (Pick the leaves)
2 x Ripe tomatoes (Diced)
2 tsp x Paprika
1/2 tsp x Ground cumin
1 tsp x Cayenne pepper (Depending how hot you want it or leave it out)
1 x Can of chopped tomatoes 411g/14.5oz
1 1/2 tbsp x Honey
1 tbsp x Vinegar

Hatch green chili beans

1 x Medium white onion (Peeled & diced)
4 x Garlic cloves (Peeled & grated)
1 x Sprig fresh thyme (Pick the leaves)
1 x Can of white/pinto beans (425g/10oz)
200g/7 oz x Roasted hatch green chili (Mild or hot)

Lime yogurt

3 tbsp x Greek yogurt
1 tsp x Vinegar
1 tsp x Honey
1/4 x Lime juice

Garnishes & Zucchini

2 x Zucchini (Sliced thin on a Japanese mandolin length ways)
300g/10.5 oz x Part skimmed mozzarella (Sliced thinly)
2 x Spring onions/scallions (Washed & sliced)


1) Preheat the oven to 180c/350f. Place the chicken thighs onto a oven proof dish with the rest of the ingredients. Cover the chicken thighs until they are 3/4 submerged in water. Cover with parchment & foil to prevent the foil sticking to the chicken. Cook for 2-3 hours until the chicken is falling off the bone.

2) Prepare the spicy tomato sauce by placing a large pan onto a medium heat with one tablespoon of canola oil. Once hot add the onions, garlic and thyme leaves. Cook for 2 – 3 minutes until soft then add the spices. Once the spices are in add the diced tomatoes and cook for a further 2 minutes. Add the can of tomatoes and the rest of the ingredients. Top up the mix with 300ml/10floz water and turn the heat down to a low. Cook for about 1 hour to 1 hour 30 minutes. Stir occasionally and blend down until smooth until most of the liquid has evaporated. Set the sauce aside ready for later.

3) Place a medium size pan on for the bean mix. Place a table spoon of canola oil into the pan and once hot add the onions, garlic and thyme leaves. Cook down for 2 – 3 minutes until soft. Add the hatch green chili and the can of beans. Cook for a further 15 – 20 minutes gently to soften the beans further. Take off the heat and add half of the spicy tomato sauce to the bean mix. Once the chicken has been picked off the bone add the pulled chicken also. Mix well and taste and add season with natural sea salt.

4) Slice the zucchini on the Japanese mandolin length ways very thinly. Lay out 6 layers overlapping each other. Carefully lay some of the chicken mix along the bottom. Carefully roll the zucchini around the chicken mix nicely and tightly. Using a spatula lay into a small deep oven dish. Assemble the rest and place some of the sauce over the top followed by the mozzarella slices. Preheat the oven back to 180c/350f. Place the dish into the oven for 30 – 40 minutes until the cheese is golden. Allow to cool and sprinkle sliced spring onions over the top. Mix the ingredients for the yogurt and serve.


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