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.

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Latest comments and suggestions

Results 61-67

  • Binder photo Deem4996

    19 October 2012

    Deem4996 rated and commented on this recipe

    5 stars

    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.

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  • Binder photo marian

    23 October 2012

    marian rated and commented on this recipe

    5 stars

    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

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  • Binder photo B McElwaine

    29 October 2012

    B McElwaine rated and commented on this recipe

    5 stars

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

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  • Binder photo purplehaze

    31 October 2012

    purplehaze rated and commented on this recipe

    5 stars

    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!

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  • Binder photo Yummymummy

    08 November 2012

    Yummymummy rated and commented on this recipe

    5 stars

    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.

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  • Binder photo happycook

    21 November 2012

    happycook rated and commented on this recipe

    4 stars

    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.

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  • Binder photo Cameron Voice

    25 March 2013

    Cameron Voice commented on this recipe

    shite

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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
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PER SERVING

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

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