Chicken & bean enchiladas

Chicken & bean enchiladas

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(75 ratings)

Prep: 20 mins Cook: 50 mins

Easy

Serves 10
Mildly spicy and satisfying, these easily freezable Mexican wraps will be popular with the whole family

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal490
  • fat21g
  • saturates9g
  • carbs44g
  • sugars10g
  • fibre2g
  • protein35g
  • salt2.7g
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Ingredients

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 red onions, sliced
  • 2 red pepper, 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 clove, crushed
  • 1 tbsp ground coriander
  • 1 tbsp cumin seeds
  • 6 skinless chicken breast, cut into small chunks
  • 415g can refried beans (we used Discovery)
  • 198g can sweetcorn, drained
    Sweetcorn

    Sweetcorn

    sw-eet corn

    Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…

  • 700ml bottle passata
  • 1 tsp golden caster sugar
  • 10 tortilla
    Tortilla

    Tortilla

    tor-tee-ya

    In Spain, a tortilla is a kind of omelette, with ingredients added - frequently sliced cooked…

  • 2 x 142ml pots soured cream
  • 200g cheddar, grated
    Cheddar

    Cheddar

    Ched-ah

    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

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.

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Comments, questions and tips

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Comments (82)

mazmce's picture
5

Made this exactly to the recipe, delicious!

skyviewcafe's picture

chicken enchilada's with black beans taste better than refried beans

skyviewcafe's picture

i use black beans in my chicken enchilada's

suzlovescake's picture
5

Tasty recipe, although I made a few changes based on what I had at home - I used a roast chicken which I shredded, added chipotle flakes and also used tinned beans instead of refried beans as that's just my personal taste. It freezes really well so it's great for a home cooked meal during the week when you can't be bothered to cook. Will definitely make this again!

charcrouch's picture
5

Great recipe, have made with finely sliced pork steak tonight and with chicken previously and made tomato sauce with 2 tins of whole tomatoes slowly cooked with whole garlic, a little salt and sugar then mashed with a spoon. Love the refried beans in this. We can eat 2 each!

clough91's picture
5

Halved the recipe but my boyfriend and I ate it in one go! (Very full now) will make the full quantity next time so we'll have some leftovers! Wasn't as tasty as you'd get in a restaraunt but served with some flavourful chilli sauce ( i used rebel chilli) and it was really nice.

Poached the chicken instead of frying it, and then shredded it with my fingers. This made the chicken more succulent and it's normally shredded anyway when you have enchiladas in a restaraunt. I also used greek yoghurt instead of sour cream because I don't like sour cream and it worked fine.

I disagree with other commenters about the refried beans, maybe it was because my chicken was shredded but I think it worked really well with the texture and it kept the mixture wet and gave it extra flavour. Mine would of been pretty dry without it!

carolestevens11's picture
5

Always a crowd pleaser and often everyone has 2 enchilada's! Always make more then the recipe as it freezes well. Often freeze just the mixture when I run out of tortilla's.

KateB's picture
5

I've made this dish time and time again following this recipe and absolutely love it every single time! When making it i have never had refried beans in the cupboard so have always substituted them for kidney beans in a chilli sauce that works perfectly!

suercc's picture
3.75

The family enjoyed this. Fab to have a feed a crowd recipe. Freezes well.

jeyjey2's picture

How long can you keep the cooked chicken ingredients in the freezer ?

katiabh's picture
5

This is one of our family favourite. I use turkey mince and low fat creme fraiche. Delicious and very tasty. My children love it.

clairesut57's picture

Highly recommended. I halved the quantities and made 5 enchiladas. I used kidney beans and put a small amount of the pasata mix on the bottom of the dish and dotted the rest on top. Added a spoonful of sour cream to each enchilada and then served the rest on the side after cooking. I cooked 3 and have frozen 2 assembled enchiladas and a little of the pasata. Would make again.

CarolyneJames's picture
5

Excellent! Easy and very tasty; were especially good the next day cold. Enjoyed by the whole family. Will definitely be making again soon.

Amplefosters's picture

Amazing, everything I'd hoped for and more, just account for more preparation time!

oxpoolali's picture
5

Made this last night - although in much smaller quantities as there were only two of us, and it was delicious. I didn't have any sweetcorn but it was none the worse for it.
Will certainly make this again

carrow's picture
3.75

these had a lovely taste to them, I bought a carton of the passata with garlic already added. very filling. Next time I make them I will leave out the refried beans I didn`t like the texture of them and my hubby picked his out, but in saying that my son liked them so it really is personal choice. Better than shop bought will be making these again

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.

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Questions (4)

rodduz's picture

Do you put the sauce into the bottom of a dish and then lay the wraps on top? Or spoon the sauce over the chicken inside the wraps then fold?

Thanks

eimear_k's picture

This looks delicious. Should you uses separate dishes for each serving before it goes in the oven?

Thanks

goodfoodteam's picture

Hi eimear_k thanks for your question. It's totally up to you, whaever is easiest. If you're serving lots of people at once then put them all in a large dish or cook them in separate dishes if you want to get ahead and freeze as individual portions. Hope this helps. Let us know how you get on. 

jeyjey2's picture

I have cooked all the ingredients and the sauce and froze them separately. Can anybody tell me how long you can keep these in the freezer. Had to delay my meal and will not be able to cook these till the new year. Thank you

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