My mum loves these Chipotle chicken enchiladas so much that she insists on them every year for her birthday. Unfortunately, they take a bit of work, but the results are worth every minute spent in the kitchen. Just like my mum, however, I’m sure you’ll love them too, especially since they provide all the nutrients you need to fuel a full recovery.
What are Enchiladas?
While there’s no set recipe for Enchiladas, there seems to be a common consensus around what they are, or should be. At their heart, they consist of a filling wrapped in a tortilla, covered with tomato sauce and cheese, and baked in the oven until crisp, golden, and bubbly.
It’s a simple idea, but one that’s steeped in history. While they may have a Spanish name, derived from the verb Enchilar, meaning to season with chilli, their existence predates the Spanish conquistadors. The Aztecs wrapped small fish in corn tortillas and ate them in a way similar to how we do today.
Nowadays, there’s no set recipe for enchilada filling; it can include anything from meat to beans, vegetables, and cheese. Likewise, some recipes call for a basic tomato sauce to coat the enchiladas before baking, while others call for chilli and other spices. Some recipes even use a spicy cheese sauce called chile con queso, which literally means chilli with cheese, so the possibilities here are endless.
However, I’ve used my favourite Mexican-inspired ingredients and created my own version of Enchiladas, opting for a lightly spiced tomato sauce rather than a cheese-based one. I’ve done this because a cheese-based sauce would prove too rich for training, or even finishing more than one of these protein-packed wraps.
Nutritional Breakdown of Chipotle Chicken Enchiladas
These Chipotle chicken enchiladas will bring warmth and comfort at dinner, especially after a long day of work or training. They’re also built to keep you strong. Packed with carbs and protein, they’ll support your recovery, help you refuel, and replenish your glycogen stores to help you train hard again.
Protein
- Chipotle-marinated chicken contains a large amount of high-quality protein and contributes the majority of the 36g of protein in each enchilada.
- Pinto beans also offer another source of plant-based protein and improve amino acid diversity.
- This clean source of protein is vital post-workout as it helps muscles repair after long runs or strength sessions.
Carbohydrates
- Flour tortillas deliver quick‑releasing energy. 59g of carbohydrates helps replenish glycogen stores after an intense session.
- Sweetcorn and beans also contribute fibre and slower‑digesting carbs, which help to keep energy levels stable as the body starts to recover.
Why These Enchiladas Work For Runners
These Chipotle chicken enchiladas aren’t just a comforting dish on a cold day; they’re perfect for fuelling recovery, especially after a long, wet run.
High-Quality Protein supports muscle repair after that long, wet run and will help you build back stronger, ready to power through your next hard session.
Carbohydrates from the many elements in these Chipotle chicken enchiladas help replenish glycogen stores, so if you wanted to run again tomorrow, you could.
Balanced fats help defeat the notion that eating clean needs to feel boring. And that helps in rebuilding your body, ready to go again.
Batch-Cook Friendly.
In case you needed any more convincing about these Cipotle chicken enchiladas, they’re perfect for making ahead and reheating, ready to refuel after your next hard training session or workday lunch, as my mum does every time I make them for her. They’ll keep for up to 3 days in the fridge.
Chipotle Chicken Enchiladas
Ingredients
Method
- To cook the Chicken: Mix the chicken with the chipotle paste and leave to marinate for 20 minutes. After 20 minutes, heat a pan over medium-high heat and cook the chicken until it's cooked through and begins to char. Set aside.
- To make the Sauce: Heat the oil over medium heat and cook the onion for 5-6 minutes until softened. Add the garlic and cook for a further minute before adding the spices. Stir in the tomato paste, tinned tomatoes and water. Cook for 15-20 minutes until the vegetables are tender, and the acidity from the tomatoes has cooked out. Blitz the sauce, season with salt to taste, and add the lime juice. Set aside.
- To Cook the vegetables: Heat the oil in a large pan and cook the onions and peppers until they begin to soften. Add ½ of the Enchilada sauce and the sweetcorn and pinto beans, and cook for 3-4 minutes until the sweetcorn and beans are hot throughout. Add the chicken to the sauce and Set Aside.
- Preheat the oven to 190 °C, gas mark 5, and grease a baking dish large enough to hold eight tortilla wraps.
- To make the tortillas: Spread a tortilla over a clean work surface and build with a large spoonful of the filling. Fold the wraps and ensure the filling is enclosed. Repeat for 8 wraps, then tightly pack the wrapped tortillas into the baking dish. Top with a liberal amount of enchilada sauce, and sprinkle with the cheese. Bake in the oven for 30 minutes until the cheese has melted and begun to bubble.
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