Chicken & bean enchiladas
By Sarah Cook
Cooking time
Prep: 20 mins Cook: 50 minsSkill level
EasyServings
Serves 10Mildly spicy and satisfying, these easily freezable Mexican wraps will be popular with the whole family
Nutrition and extra info
Additional info
- Freezable
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
- 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.
- 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.
- 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.
- 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
Comments, questions and tips
Comments
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 Added very small tin of red kidney beans as well, just because, and some mushrooms because they were going out of date.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.
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.
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!
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.
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.
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!
Just made this recipe for the first time, took note of previous comments with regards to the quantities it makes and therefore with this in mind roughly halved the amouonts......still ended up with enough mixture to feed half of Mexico!!!!!!!! Tasted absolutely delicious and the ones we have left over are now sitting in the freezer, (we managed to make 9 enchiladas in total) they are very filling and only need 1 each.