Chicken & bean enchiladas

Chicken & bean enchiladas

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(7 ratings)

Prep: 10 mins Cook: 30 mins

Easy

Serves 4
Make the most of your roast dinner by using up leftover chicken in these filling wraps

Nutrition and extra info

Nutrition: per serving

  • kcal842
  • fat36g
  • saturates14g
  • carbs88g
  • sugars16g
  • fibre11g
  • protein46g
  • salt4.52g
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Ingredients

  • 1 tbsp vegetable oil
  • 1 red onion, chopped
  • 1 garlic clove, crushed
  • 1 tbsp fajita seasoning
  • 2 x 395g cans kidney beans in chilli sauce
  • 2 roast chicken legs, meat shredded off the bone
  • 195g can sweetcorn, drained
    Sweetcorn

    Sweetcorn

    sw-eet corn

    Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…

  • 8 flour tortillas
  • 140g hard cheese, grated

Method

  1. Heat oven to 180C/160C fan/gas 4. Heat the oil in a frying pan and cook the onion and garlic for 5 mins. Stir in the fajita seasoning and cook for 1 min more before adding the kidney beans, shredded chicken and sweetcorn.

  2. Divide the mixture between the tortillas, sprinkle over half the cheese, then roll up and place into a baking dish. Sprinkle over the remaining cheese, then bake for 20-25 mins until golden and bubbling.

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Comments (8)

dawnyhow's picture
5

Made these for my partner and son - asked them what they wanted for dinner and the only response I got was "something spicy". So I had a go at these. I did make a couple of alterations to the recipe, which I think made them even better. I didn't have any left-over chicken, so I used some sliced piri piri chicken that I had in the fridge, added chopped red chilli at the same time as the onion, garlic and fajita seasoning. I also thought that they might be a tadge dry, so I spread spicy salsa and sour cream over the top and sprinkled the cheese over them before baking. They were a massive hit with both my boys, lovely and spicy - delicious!! Will definitely be making them again.

vrog's picture
3.75

These are good, but next time I would buy mini tortillas (wraps) as I used large ones instead. The result was too much fajita for the amount of filling. Didn't have fajita seasoning so used a chilli (cooked with the garlic and onion), some paprika, cumin and cinnamon.

fairyclairey1's picture

Well worth the effort as these are the best enchiladas I have made. I had enough to freeze for another day, which is a bonus.

catherine2501's picture

Great way to eek out left over chicken. Made a batch of sauce, used half and froze the rest. Great way to introduce my 7 yr old son to more spicy and interesting food. Mixed creme fraiche and cheese for topping for me as suggested previously but not for my son as he is a bit wary of 'white stuff'!! However his was a bit dry and he said it was 'burnt' and would eat it again if softer - so will use bit of creme fraiche for him next time too.

utterchaos's picture
5

Made these last night for dinner and they were delicious. Very quick and easy to make. Will be making these again soon.

marybriggs's picture
5

Tried this last night with the leftover chicken from sunday dinner, it was surprising lovely for a recipe with so few ingredients. i will be making this again

Clovecooks's picture
5

This is really delicious and filling, too. I forgot to put the cheese inside so put it all on top, which I preferred. I froze some then allowed them to defrost before cooking as per the recipe and this worked well too but i wish i had greased the tin first. The second time I made them I spread a thin layer of creme fraiche on each roll before sprinkling with cheese. I know this will increase the calorie content but it was jolly good.

jane_avery's picture
5

nice way to use up roast chicken. I don't eat sweetcorn so substituted this for some yellow pepper. Also I love re-fried beans so added one can of these instead of one the kidney beans. Probably made it a bit more stodgy but tasted great.

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