Chicken & bean enchiladas

Chicken & bean enchiladas

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(65 ratings)

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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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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!!

pingin's picture
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This was great. The flavours are Mexican. We made guacamole on the side as a sort of salad with nacho chips to accompany it. Obviously something like enchiladas is not a one pot recipe and some work is involved but don't be put off by the comments that it's fiddly. The timings given are about right.

suetye's picture
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Really good, missed out soured cream but still good. the whole family enjoyed it.

sergis99's picture

can I just not use refried beans?? I cant find them at the supermarket!!

sophielydon's picture

Interesting to read how divided people are on this one! I didn't think it was labour-intensive to make (particularly given the amount you make and can freeze for future dinners). Also it's a big hit on taste I'm a lover of big flavours and this really ticked the box. Great to be able to add more chilli once served as I could also give this to my baby boy (who loved it) without chilli. Not at all soggy, just delicious and authentic in my opinion. I forgot the sweetcorn and it was still great.

stormyraincloud's picture

Looking forward to these, I love Mexican. No way will I ever use tinned refried beans though, as well as being awful, the amount of salt in them is unbelievable. No need.

badactress66's picture
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Superb! Served with salad and extra soured cream. Yum.

badactress66's picture
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I've always said I don't like enchiladas but I decided to try again... so glad I did. Definitely a hit in my house and will definitely make again. A good storecupboard meal too.

phil_mace's picture
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Amazing, loved them. Takes a while to prepare and cook, if your anything like me in the kitchen. But WELL worth the wait.

orangeprose's picture
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Loved this, it was absolutely delicious.

I did take the advice of a previous reviewer and added some extra spices though; some smoked paprika and cajun seasoning went down a treat. I also used a tin of flageolet beans rather than refried (I don't really like refried beans) and left them un-mashed - which gave a nice variation in texture to the dish.

I'm going to make these again, and will experiment a bit - I have some giant prawns in the freezer which need using up. I also - and this is not very traditional Mexican I'm afraid - fancy having a go with some good pork meat or perhaps chorizo sausage - can see that being a winner too.

mumraaaa's picture
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I loved this recipe, I could have halved the recipe but pureed some to make into a soup for my 17 month old and froze the rest. I took other peoples advise and didn't put the sauce at the bottom, I left it and put it on top. A very nice meal all round!!

lornadennis's picture
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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

caz505bgf's picture
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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 :-)

nuffinbuttrouble's picture
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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!

janejohnston's picture
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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.

Frantic Flapjack's picture
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These were great. Made for supper and they were a great hit and very tasty. Will definitely make again.

f1madxxx's picture

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

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