Spicy Honey and Mustard Chicken Enchiladas

18 May


I do love a good enchilada but I like to switch up the flavors to keep it interesting. Today was just the nicest day I have seen in such a long time, it was warm and sunny all day and me and my mom spent pretty much every minute outside doing one thing or another whether it was going for a run, walking the crazy doggies or working on the garden.


It was heavenly, I have been in the best  mood all day and that also reflected on my dinner making as well. I wanted something fresh and summery and this fit the bill to a tee. It is sweet yet spicy with a tang from the mustard and packed with veggies and all that good stuff. It was such a good change from original enchiladas and I will definitely be making it lots more in the near future.


Spicy Honey and Mustard Chicken Enchiladas (Serves 2)

1tbsp honey

1/2tbsp olive oil

1tsp dijon mustard

2tbsp ketchup

1/4tsp sweet paprika

1/2tsp medium curry powder

salt and pepper

2 chicken breasts, sliced

1/2 sweet potato, peeled and cubed

a handful of spinach

1/2 cup tomato sauce or chopped tomatoes

4 small tortilla wraps

1/2 cup tomato sauce

grated cheddar cheese

  • Preheat the oven to 190°c/375°f.
  • Place the sweet potato in a small pan and cover with water, place over a high heat and cook for about 10mins until the potato is tender. Drain then set aside.
  • Whisk together the honey, olive oil, mustard, ketchup, paprika and curry powder and season with salt and pepper. Add in the sliced chicken and mix to combine.
  • Heat a large frying pan and add the chicken, leaving a bit of the marinade in the bowl for later.
  • Fry until the chicken is cooked all the way through then add the cooked sweet potato, spinach, tomato sauce or chopped tomatoes and remaining marinade.
  • Cook for a further 1-2mins and season with salt and pepper.
  • Divide the mixture between the four tortillas, fold in the top and bottom and roll up. Place in a large baking dish. Repeat with all four wraps.
  • Drizzle with the 1/2 cup tomato sauce and sprinkle generously with grated cheese.
  • Bake in the oven for 10-15mins until the cheese is melted and the tortillas are going golden around the edges.
  • Serve immediately with a fresh salad.


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