Chicken & bean enchiladas

Chicken & bean enchiladas

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(60 ratings)

By

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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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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!

tatiana1888's picture
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Great recipe- easy to make and very tasty!!! Will make again and again.

tonykerr's picture

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.

nicnak's picture
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made this loads of time now every time its been fab

ratryn's picture
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Loved this recipe ! very easy to make I didnt find it fiddly at all :) Served with mexican rice - delish!

kimberleysaint's picture
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Excellent recipe. Froze brilliantly. Very very tasty.

tashashka's picture
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absolutely loved this and it was fun to make. not a fan of reffried beans so i used pinto beans instead but i think any would do. also used beef instead of chicken and that was fine! really delicious!

jambo66's picture
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Have made this twice now. A little bit of a fiddle to make but the flavours are really good. Worth the effort.

cvbcvb's picture
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I poached the chicken first in vegetable stock and shredded once cooled as I don't like lumps of fried chicken. Also used a can of chili beans instead of refried beans as per suggestions. These were very very filling but tasty and I would make them again. Definitely makes a good change from the usual fajitas.

amyloureilly's picture
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I love this recipe and make it all the time, it's one of our favourites. I usually make it with leftovers from roast chicken and make loads and freeze a couple of portions of fillings for nights I can't be bothered cooking, just thaw, shove in a wrap and eat. There is a lot of chopping but worth it!

sarahlow17's picture
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I think these are worth the effort of making. Take time but it makes so much that there is plenty to portion up and freeze. Freeze fine and are good as a standby when i don't have time to cook.

cartercl's picture

I made this vegetarian, so doubled up on refried beans to compensate for loss of chicken. A real hit with by husband and son, two very discerning gourmets! Am making again tonight.

absinthe's picture
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I made these last night for my family and they were super with a few minor changes
I omitted sweetcorn as it isn't a firm favourite in our family and I cannot abide refried beans (reminds me of cat food) so I had purchase tesco's own mixed taco beans - absolutely delish.

I also added some paprika for a kick.

Yummers.

flackboy's picture
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Simple, easy to prepare and full of flavour. I love Mexican food and had been looking for a recipe which took me away from the usual chilli, fajita, quesadilla recipes I use a lot. These enchiladas were a triumph and are highly recommended. They're rapidly becoming a favourite and I am looking forward to cooking a vegetarian version of them for my kids when they come this weekend. Thank you.

amyl's picture
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Problem is, this is very dry - cooking times are not right - the tortillas burn very quickly with the sour cream and cheese quickly drying into the bread. Going to search for a better recipe!

saratresadern's picture
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We like this recipe but the tortillas can go soggy if they sit in the passata for too long. Best made and cooked without too much delay. I recommend following the tip to freeze the parts separately and make up the tortillas once the chicken mix has defrosted.

anniemanequin's picture
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These are absolutely delicious. "Serves 10" is an issue, because I'm usually cooking for a more usual number such 2, 4 or 6. Plus, it says to allow one enchilada per person, but people e.g. hungry boyfriend can easily eat 2 enchiladas each, so I think its ambitious to say that the recipe serves 10, and it makes working out how much of each ingredient to use difficult. However, I just wing it with the quantities and its all got eaten up every time!!

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