Beanless chicken enchiladas


2 boneless skinless chicken breasts [sliced]
½ cup chopped tomatoes
½ cup chopped green pepper
1 – 2 tbsps taco seasoning
¾  – 1cup salsa
1 cup of cooked basmati rice
¼ – ½ cup shredded cheese, depending on how much you like
5 large tortilla wraps

  1. Put a pot of water on the boil for the rice.
  2. Cook the the chicken thoroughly until done, drop in peppers, tomatoes, rice and salsa.
  3. Keep mixture in the pan until peppers are cooked ½ way.
  4. Place mixture onto wraps and sprinkle with cheese.
  5. Wrap all tortillas up like an enchilada and sprinkle the top with cheese and 2 tbsps of more salsa on entire 5 wrapped enchiladas (but not too much, as it will seep through).
  6. Place in oven in a casserole dish for 20 minutes at 325º and broil for 4 minutes.
  7. Serve with a simple salad!

5 of these enchilada’s were way too much for the boyfriend and I. I ended up eating 2, and he had the rest. I could have done fine with 1 myself as it was quite filling from the rice.

Prep time: 15 minutes | Serves 3 | Cook time: 24 minutes | READY IN 39 MINUTES!


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