Chicken & bean enchiladas

Chicken & bean enchiladas

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

Difficulty and servings

Easy

Serves 10

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 50 mins

Freezable

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.
Try

TIP

Either freeze the whole recipe in different-size dishes for separate occasions, or freeze the passata sauce, chicken filling, grated cheese and soured cream in portions in separate freezer bags - remembering to label the quantities on each bag. Then defrost and assemble to cook.

TIP

Tortillas will also freeze well for up to 2 months if well wrapped, or keep in unopened packs in your cupboard.

TIP

For best results, defrost the enchiladas thoroughly, then cook following the recipe. If necessary, they can be cooked from frozen. Heat oven to 160C/140C fan/gas 3, cover the enchiladas with foil, bake for 1 hr, remove the foil, increase the heat to 200C/180C fan/gas 6, then bake for another 15-20 mins.

TIP

Allow one enchilada per person. Once cool, wrap well with cling film and freeze the right way up for up to 2 months.

PER SERVING

490 kcalories, protein 35g, carbohydrate 44g, fat 21 g, saturated fat 9g, fibre 2g, sugar 10g, salt 2.7 g

Recipe from Good Food magazine, July 2009.

Try 3 issues of Good Food magazine for £3 - subscribe now!

Latest comments and suggestions

Results 41-60

  • Binder photo CindyLuanne

    21 January 2011

    CindyLuanne commented on this recipe

    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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Sarah

    24 February 2011

    Sarah rated and commented on this recipe

    5 stars

    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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo amyloureilly

    22 March 2011

    amyloureilly rated and commented on this recipe

    5 stars

    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!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo CVB

    24 March 2011

    CVB rated and commented on this recipe

    4 stars

    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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo feemac

    13 April 2011

    feemac rated this recipe

    4 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Edwvic

    04 May 2011

    Edwvic rated and commented on this recipe

    4 stars

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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo tashashka

    10 May 2011

    tashashka rated and commented on this recipe

    5 stars

    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!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Kimberley Saint

    19 July 2011

    Kimberley Saint rated and commented on this recipe

    5 stars

    Excellent recipe. Froze brilliantly. Very very tasty.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo ratryn

    18 August 2011

    ratryn rated and commented on this recipe

    5 stars

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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo nick

    04 September 2011

    nick rated and commented on this recipe

    4 stars

    made this loads of time now every time its been fab

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Tony

    06 November 2011

    Tony commented on this recipe

    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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo jack1991

    08 December 2011

    jack1991 rated this recipe

    5 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Tatiana

    30 January 2012

    Tatiana rated and commented on this recipe

    5 stars

    Great recipe- easy to make and very tasty!!! Will make again and again.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Aldazita

    17 February 2012

    Aldazita rated and commented on this recipe

    5 stars

    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!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Aldazita

    17 February 2012

    Aldazita commented on this recipe

    That last post was meant to say Turkey Mince.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo AlisonL324

    11 March 2012

    AlisonL324 rated and commented on this recipe

    5 stars

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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo wickywills

    29 June 2012

    wickywills commented on this recipe

    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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Lou

    08 September 2012

    Lou commented on this recipe

    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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Paulie L

    06 October 2012

    Paulie L rated and commented on this recipe

    5 stars

    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!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Deem4996

    19 October 2012

    Deem4996 commented on this recipe

    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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

Leave a comment or suggestion

You must sign in or register to leave a comment.

Sign in / Register

Difficulty and servings

Easy

Serves 10

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 50 mins

Freezable

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
Print this recipe
Add to your binder

PER SERVING

490 kcalories, protein 35g, carbohydrate 44g, fat 21 g, saturated fat 9g, fibre 2g, sugar 10g, salt 2.7 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

  • You get an online binder, where you can store all your favourite recipes and create menus.
  • You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.

Follow Good Food

Advertisement

All about Good Food

Magazine

Good Food Magazine

Subscribe to Good Food magazine - enjoy 100+ triple-tested recipes delivered to your door, every month.

Order today, and receive your first 3 issues for just £3

On TV

Foodie TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk.

Good Food Apps

Good Food Apps

For Good Food on the go, download our apps to your phone or portable device.
Find out more here

Buy ingredients

With just one click, the full list of recipe ingredients will be put into a basket at your choice of provider. Choose from:

mySupermarket Compare prices and choose a retailer you wish to buy them from.

Ocado Let Ocado deliver all you need for this recipe, right to your door

Tesco Buy all the ingredients from our recipes through your Tesco online shop.

new

Asda Shop with Asda? You can now buy ingredients for our recipes via your Asda online shop.

In association with the above providers. Terms and conditions apply.

Close