Easy Chicken Enchilada with Bell Pepper & Leek
Leek instead of onion changes this enchilada. When you stir-fry it with chicken, bell pepper, and cumin, the leek melts into the filling — no bite, no crunch, just a mild sweetness sitting underneath the spice.
One whole wheat tortilla, rolled tight, baked under cheese until golden. 20 minutes, one pan, one baking dish.
Ingredients
- chicken breast 3 ounces
- leek 1
- bell pepper 1
- garlic 1 clove
- olive oil 1 tablespoon
- ground cumin 1 teaspoon
- tortilla wrap, whole wheat 1
- grated cheese 1 ounce
Method
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Preheat the oven to 350°F (175°C).
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Cut the chicken into small cubes. Slice the leek into thin rings and dice the bell pepper. Mince the garlic.
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Heat the oil in a sauté pan and cook the chicken for 2 minutes until browned. Add the leek, bell pepper, garlic and ground cumin and stir-fry for 8 minutes.
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Fill the wrap with the chicken mixture and roll it up. Place the wrap in a baking dish and sprinkle with grated cheese. Bake the enchilada in the oven for 10 minutes until golden brown.
Stir-fry the leek and bell pepper for the full 8 minutes. Leek releases water as it cooks — if the filling goes into the tortilla still wet, the wrap steams in the oven instead of holding its shape.
Behind this recipe
Can I use onion instead of leek?
You can, but the result is different. Onion holds its shape and adds sharpness. Leek melts into the filling and brings a milder, slightly sweet flavor that blends with the cumin rather than competing with it.
Can I add enchilada sauce or salsa?
Yes — but keep it thick. A thin sauce soaks into the tortilla and turns it soggy during baking. Spread a thin layer inside the wrap before adding the filling, or drizzle on top after baking.
Is one tortilla enough for a full meal?
The filling is dense: 84g of chicken, a full leek, and an entire bell pepper packed into one wrap. At 501 kcal and 32g protein, it covers a full dinner portion for most adults.
