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Chicken & bean enchiladas

Chicken & bean enchiladas

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(73 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

    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

    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

    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

    Ched-ah

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

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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.

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Comments (79)

happycook85's picture
4

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
5

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
5

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
5

These were really delicious. I will definitely make these again.

marian72's picture
5

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
5

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
5

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
5

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
5

Absolutely delicious and worked perfectly. Used a mixture of peppers and worked fine.

aldazita's picture
5

That last post was meant to say Turkey Mince.

aldazita's picture
5

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
5

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
4

made this loads of time now every time its been fab

ratryn's picture
5

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

kimberleysaint's picture
5

Excellent recipe. Froze brilliantly. Very very tasty.

tashashka's picture
5

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
4

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

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