Enchilada chicken tray bake

Enchilada chicken tray bake

OK, level with me.

When was the last time you made enchiladas without a kit? Never? Well let’s change that.

It’s so simple to get those flavours you’re so familiar with and not resort to buying something with sauce pouches.

This recipe is one of those that’s great prepared in advance and left in the fridge.

Trust me!

This is one of the many recipes I created when I followed the 90 Day Plan by The Body Coach. Simply use your plans ingredient amounts instead of those shown in the recipe. There are 220 Create Your Own (CYO) friendly recipes in my app and on this website.

Ingredients for 1 serving

267 g chicken breast
52 g peppers, sliced
95 g chopped tomatoes, blended until smooth
20 ml water
39 g cheddar cheese, grated
2 tsp smoked paprika
6 g olive oil
0.5 garlic clove, chopped or crushed
43 ml sweet chilli sauce
149 g mixed salad leaves
salt and pepper


  • Pre-heat your oven to 190°C fan/400°F and line an oven proof dish with non stick foil.
  • Arrange your chicken breasts in the dish and cover with the peppers.
  • Pour your blended tomatoes into a bowl along with the water, garlic, smoked paprika, olive oil and sweet chilli sauce.
  • Give the tomato emulsion a good mix before seasoning it to taste and mix again.
  • Carefully pour the tomato emulsion over the chicken, top with the grated cheddar and cover the oven proof dish with a little foil.  This is to stop the tomato from drying out.
  • Bake in the oven for approximately 20 minutes and check to see if the chicken is cooked through.  It will be firm to the touch when ready.
  • Arrange your salad leaves onto your plate and carefully place your oven proof dish onto the plate.
  • I hope you’re ready!

Recipe Notes

  • For those on 2018 BC plans, sweet chilli sauce is a swap for other side sauces provided you choose one with equivalent macros.
  • Passata would work really well with this recipe.
  • Why not batch cook this recipe and have a portion ready for tomorrow too!

Nella Foulds
Nella Foulds

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