Chicken & bean enchiladas

Chicken & bean enchiladas

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(56 ratings)

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Cooking time

Prep: 20 mins Cook: 50 mins

Skill level

Easy

Servings

Serves 10

Mildly spicy and satisfying, these easily freezable Mexican wraps will be popular with the whole family

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
490
protein
35g
carbs
44g
fat
21g
saturates
9g
fibre
2g
sugar
10g
salt
2.7g

Ingredients

  • 3 tbsp olive oil
  • 2 red onions, sliced
  • 2 red peppers, sliced
  • 3 red chillies, 2 deseeded and chopped, 1 sliced
  • small bunch coriander, stalks finely chopped, leaves roughly chopped - plus extra to serve (optional)
  • 2 garlic cloves, crushed
  • 1 tbsp ground coriander
  • 1 tbsp cumin seeds
  • 6 skinless chicken breasts, cut into small chunks
  • 415g can refried beans (we used Discovery)
  • 198g can sweetcorn, drained
  • 700ml bottle passata
  • 1 tsp golden caster sugar
  • 10 tortillas
  • 2 x 142ml pots soured cream
  • 200g cheddar, grated

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Method

  1. Heat 2 tbsp of the oil in your largest pan, then fry the onions, peppers, chopped chilli and coriander stalks with half the garlic for 10 mins until soft. Stir in 2 tsp ground coriander and 2 tsp cumin seeds, then fry for 1 min more. Meanwhile, in another frying pan, fry the chicken in the remaining oil, in batches, until browned – add it to the pan of veg as it is done.
  2. Stir the beans, sweetcorn, coriander leaves and 150ml of the passata into the veg and chicken. In a bowl, mix the rest of the passata with the other crushed garlic clove, the remaining spices and the sugar, then set aside.
  3. To assemble, lay the tortillas onto a board and divide the chicken mixture between them, folding over the ends and rolling up to seal. Divide the passata sauce into the dishes you are using, then top with the enchiladas. Dot over the soured cream, sprinkle with grated cheese and scatter with the sliced chilli.
  4. Cool and freeze (see freezing tips, below) or, if eating straight away, heat oven to 200C/180C fan/gas 6, then bake for 30 mins, scattering with more coriander leaves to serve, if you like.

Recipe from Good Food magazine, July 2009

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Comments

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samanthamarysmith's picture

These are delicious! I am veggie so make up the filling without the chicken initially, make mine up then add chicken (or this time pork) for rest of the family. Freeze brilliantly and makes a change from the normal freezer dinners we have! This recipe is now firmly in my repertoire!

basevij's picture

Very nice... if you want a store cupboard version... Make your own passata with a small onion fried and a can of chopped tomatoes, 100ml water (roughly) a chicken or veg stock cube and a good dollop of tomato ketchup. makes a great pizza topping too.

Use ground spices instead of whole and fry the chicken with them. remove the chicken and fry the veg... I used Red onion, red peppers, mushrooms and courgette. The combine the two and assemble and cook the enchiladas as per the instructions

dwatson27's picture

Excellent recipe! Delightful flavours and so easy to make. Made several times now. Simply serve with salad. Five stars

marieb1's picture

Had as a ‘make-ahead’ meal last night with friends & liked by everyone. I kept the enchiladas separate from the passata until the time came to put them in the oven. Same with the topping. Used crème fraiche instead of sour cream and added some paprika to the mix. Will make again.

bridgey_80's picture
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Really yummy. Used Mexican mixed beans instead of refried, and frozen sweetcorn because we don't buy the tinned stuff, no soured cream because we didn't have any so used a bit of salsa on top under the cheese and it was utterly delicious.
Made 2 batches and put one in the freezer and I literally cannot wait till we have it again. Lovely. :)

Klarkmin's picture

Yummy recipe and a great one to freeze ahead. Very tasty

kasiakoczwara's picture
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Really lovely and freezes great!

happycook85's picture
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three words: NOM NOM NOM.

Did a few substitutions, doubled passata, didnt layer it underneath, used a quarter/third more cheese on top. Added very small tin of red kidney beans as well, just because, and some mushrooms because they were going out of date. Didnt wrap into parcels, used toothpicks to keep them in place. Covered in foil. Next time i will remove foil for last 10-15minutes to allow it to crisp up more. added chilli flakes and paprika. Served with brown rice. Much nicer than shop bought kits and you have to chop the veggies for them anyway. Boyfriend liked them as well.

samiaiqbal's picture
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This is a lovely dish. Very nice flavours. Served mine with a rocket & spinach salad along side herby crushed potatoes. The family seemed to really enjoy it. The Only problem was I needed to use & wash two dishes to bake them in alongside a whole lot more pots & pans I used during the prep & cooking process. Next time I'd get this done in the morning ready to just bake in the oven for dinner later. Great recipe though.

emmaw26's picture
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These were a huge hit in my house!! We loved the flavours. So much better than the shop bought sauces for enchiladas. Tasted fresh and spicy and really yummy! Froze into 4 lots of 2 person portions so it was easy to defrost and cook for 2 of us. Froze everything idividually, the chicken mix, the passata sauce and the wraps and just defrosted in the morning and assembled in the evening and baked in the oven. Had twice and it has worked perfectly. The prep takes a while but to get 4 easy fresh and healthy meals its worth it! Just worth noting we went for normal mixed beans instead of the mushy refried beans. We prefer them!

bronagh_mckay's picture
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These were really delicious. I will definitely make these again.

marian72's picture
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Even the kids like them. Always a challenge.. I didn't make the sauce and used a jar of good quality sauce instead. It worked out fine and was quick to prepare.. Thx

deem4986's picture
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Delicious recipe, so yummy, gets the thumbs up from myself and my boyfriend. Worth the wait, specially if your craving warm, home made comfort food, whilst still being healthy, served it up with side salad and crusty bread. Brilliant to stick in the oven and leave if you've other bits and bobs to do.

deem4986's picture
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Delicious recipe, so yummy, gets the thumbs up from myself and my boyfriend. Worth the wait, specially if your craving warm, home made comfort food, whilst still being healthy, served it up with side salad and crusty bread. Brilliant to stick in the oven and leave if you've other bits and bobs to do.

paullymer's picture
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Great recipe, like Mexican Cannelloni!! Loads of Spice and loads of herbs and your on to a winner!! Guacaomle on the side and Mexican style corn cobs too .. Oh, and a couple of Corona's with Lime and your away!! (Make your own re-fried beans, so simple!!). Love it!

chumnees's picture

Yummy Scrummy mmmm loved this. Dead easy to make. Reallised I didnt have any sweetcorn when I needed to add it but it was sitll gorgeous. So pleased there was enough to put in the freezer - really generous portions. Unbelievably good.

wickywills's picture

Don't bother - as others have commented, these take far too long to make and just tasted dull despite making the refried beans myself. Big letdown.

alisonl262's picture
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Absolutely delicious and worked perfectly. Used a mixture of peppers and worked fine.

aldazita's picture
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That last post was meant to say Turkey Mince.

aldazita's picture
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I made this for my little family but instead of using chicken, I used chicken mince and instead of using refried beans, I used a tin of beans and pulses in tomato sauce and it was delicious. Of course I didn't use quite so much chilli as my kiddies wouldn't like it too spicy but all in all it was a delicious and cheap dinner. Plan to make this again!

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