Chicken & bean enchiladas

Chicken & bean enchiladas

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

Difficulty and servings

Easy

Serves 10

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 50 mins

Freezable

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.
Try

TIP

Either freeze the whole recipe in different-size dishes for separate occasions, or freeze the passata sauce, chicken filling, grated cheese and soured cream in portions in separate freezer bags - remembering to label the quantities on each bag. Then defrost and assemble to cook.

TIP

Tortillas will also freeze well for up to 2 months if well wrapped, or keep in unopened packs in your cupboard.

TIP

For best results, defrost the enchiladas thoroughly, then cook following the recipe. If necessary, they can be cooked from frozen. Heat oven to 160C/140C fan/gas 3, cover the enchiladas with foil, bake for 1 hr, remove the foil, increase the heat to 200C/180C fan/gas 6, then bake for another 15-20 mins.

TIP

Allow one enchilada per person. Once cool, wrap well with cling film and freeze the right way up for up to 2 months.

PER SERVING

490 kcalories, protein 35g, carbohydrate 44g, fat 21 g, saturated fat 9g, fibre 2g, sugar 10g, salt 2.7 g

Recipe from Good Food magazine, July 2009.

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Latest comments and suggestions

Results 1-20

  • Binder photo Ruthy

    10 June 2009

    Ruthy rated and commented on this recipe

    5 stars

    I made these at the weekend for a Mexican themed dinner party. Absolutely delicious! Fortunately the guests agreed too! Recommended.

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  • Binder photo jb5370

    11 June 2009

    jb5370 rated and commented on this recipe

    5 stars

    Very tasty! Couldn't get sour cream so used half fat creme fraiche instead and it was delicious - probably healthier too.

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  • Binder photo ThomMich

    24 June 2009

    ThomMich rated and commented on this recipe

    5 stars

    Tasty and simple, will definitely make again.

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  • Binder photo karen-watts

    25 June 2009

    karen-watts rated and commented on this recipe

    3 stars

    I enjoyed these but they weren't a big hit with the rest of the family. I am guessing it was the fault of the refined beans I used, they were very mushy and the kids weren't keen on the texture as a result. I will try again with another make of beans, and half the mixture as there is enough to feed a small army if you don't freeze any.

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  • Binder photo anita

    06 July 2009

    anita commented on this recipe

    These were so tasty and simple to make that they are now on the menu as a regular saturday night dinner.

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  • Binder photo Lynsey

    07 July 2009

    Lynsey rated and commented on this recipe

    5 stars

    Delicious. I also added some smoked paprika to the chicken mix. I would suggest slightly warming the tortillas before rolling as they just split otherwise.

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  • Binder photo Julie Anne

    08 July 2009

    Julie Anne rated and commented on this recipe

    3 stars

    These tasted good, but took far too long to make. The effort wasn't really worth the end result. I also made this for only 2 people and saying the rest is freezable isn't quite right. All in all, not really worth the effort. Pre-made sauce would have worked just as well.

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  • Binder photo Jo

    10 July 2009

    Jo rated and commented on this recipe

    2 stars

    I agree with the comment that they took too long to make & that the effort wasn't worth it. Only ok & will not do again.

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  • Binder photo charlene

    10 July 2009

    charlene rated and commented on this recipe

    3 stars

    Made these last night and agree with last 2 reviews - very fiddly and actually took double the prep time than the receipe stated. They were nice and looked quite impressive when i served them to friends however Im not sure I would make again

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  • Binder photo Susan_Glasgow

    11 July 2009

    Susan_Glasgow rated and commented on this recipe

    5 stars

    Delicious. The recipe makes loads so best to freeze some for later if there are only 2 of you. I added extra chillies to make it a bit hotter and lots of coriander. Didn't find it fiddly and think the fresh flavours would beat any pre-made sauce. Made some lime guacamole to accompany and this worked really well. Will definitely make these again.

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  • Binder photo renko43

    11 July 2009

    renko43 commented on this recipe

    Absolutely loved these...a real hit with everybody. Very filling and one per person was enough.

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  • Binder photo Julia11019

    11 July 2009

    Julia11019 rated and commented on this recipe

    4 stars

    Didn't have any refried beans so used a tin of mixed beans in chilli sauce, which worked really well. Have scaled the recipe down so I don't have to open an enchilada factory every time I make them - there are only two of us and I got 12 out of this recipe! Also think I'll use a tin of chopped toms as the base next time round. I'd also cook the chicken through in the pan so they don't need so long in the oven. My tortillas were a little over-crispy (some might say burnt!)

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  • Binder photo Catherine

    13 July 2009

    Catherine rated and commented on this recipe

    4 stars

    Made this last night for 2 of us and it was very tasty. (I basically halved the ingredients and there are still 2 left for another night). I also added extra sour cream on the top when serving. The prep didn't take too long if you don't mind chopping and I did this earlier in the day so I could just bung it in the oven later. Will defo be making again.

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  • Binder photo gill

    18 July 2009

    gill commented on this recipe

    I made these for family saturday night supper - they were delicious. I would definitely make these again well worth the effort.

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  • Binder photo F1madxxx

    24 July 2009

    F1madxxx commented on this recipe

    This is great and fantastic for freezing for a swift lunch for the kids during the school holidays.

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  • Binder photo Frantic Flapjack

    17 August 2009

    Frantic Flapjack rated and commented on this recipe

    5 stars

    These were great. Made for supper and they were a great hit and very tasty. Will definitely make again.

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  • Binder photo Jane

    30 August 2009

    Jane rated and commented on this recipe

    5 stars

    Superb crowd pleaser. I made this using mixed beans in a chilli sauce rather than adding the passata and it worked brilliantly. For a veggie option, just the mixed beans was delicious.

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  • Binder photo Louise

    08 September 2009

    Louise rated and commented on this recipe

    1 stars

    I'm sorry to have to give such a scathing review but this is the only BBC Good Food recipe i've ever been unable to eat. The top wasn't too bad where the tortilla had gone crispy but the underneath was soggy and had the texture of raw pastry. The sour cream would be better served seperately rather than cooked. If you absolutely must try this recipe, PLEASE make your own refried beans, the tinned version are an atrocity, they look and smell like cheap cat food. Goodness knows what freezing would do to the sloppy texture of the tortillas but i can't imagine it would improve it. Sorry.not normally such a cow, just get cranky when i'm hungry!

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  • Binder photo Stacey505

    02 October 2009

    Stacey505 rated and commented on this recipe

    5 stars

    I really enjoyed this as did the friends I made it for, plus the leftovers the next day were great too. I'd recommend a few more spices too if you like a bit of a kick, I added some paprika and some cajun seasoning into the chicken mixture and it turned out great. No soggy bottoms to be seen! I thought the sour cream seemed a bit of a large quantity so I literally spread about a teaspoon on top of each enchilada then covered with grated cheese. I also wasn't sure on adding sweetcorn so omitted that but that's just personal preference. I baked mine covered in foil for the first twenty minutes, removed the foil for the last ten then put under a really hot grill for 5 to brown and bubble the cheese. All in all delicious and nothing but clean plates all round :-)

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  • Binder photo lorna

    03 October 2009

    lorna rated and commented on this recipe

    5 stars

    Really enjoyed this recipe although agree bottom was a bit soggy! Next time will only put small amount of sauce on bottom of dish and will put some on top, and keep the sour cream to add when dish is cooked along with guacamole

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Difficulty and servings

Easy

Serves 10

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 50 mins

Freezable

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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PER SERVING

490 kcalories, protein 35g, carbohydrate 44g, fat 21 g, saturated fat 9g, fibre 2g, sugar 10g, salt 2.7 g

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