Chicken & bean enchiladas

Chicken & bean enchiladas

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(87 ratings)

Prep: 20 mins Cook: 50 mins


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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  • 3 tbsp olive oil
    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 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


    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 tortillas



    In Spain, a tortilla is a kind of omelette, with ingredients added - frequently sliced cooked…

  • 2 x 142ml pots soured cream
  • 200g cheddar, grated



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


  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, questions and tips

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4th Oct, 2017
Really tasty dish. Kids loved it!
4th Oct, 2017
Great recipe, the refried beans are a must for texture, I usually make a big batch of refried beans (from the refrid bean qaesadilla recipe on this site) then serve the remaining refried beans as an additional dip to the sour cream and salsa. Tortilla chips, sweet potato fries or regular chips work well as a side with the dips.
Kim Bambrough
1st May, 2017
Very tasty, used black beans as had them already, easy to make, definate make again!
19th Aug, 2016
Made this exactly to the recipe, delicious!
skyviewcafe's picture
18th Jul, 2016
chicken enchilada's with black beans taste better than refried beans
skyviewcafe's picture
18th Jul, 2016
i use black beans in my chicken enchilada's
9th Mar, 2016
Tasty recipe, although I made a few changes based on what I had at home - I used a roast chicken which I shredded, added chipotle flakes and also used tinned beans instead of refried beans as that's just my personal taste. It freezes really well so it's great for a home cooked meal during the week when you can't be bothered to cook. Will definitely make this again!
18th Nov, 2015
Great recipe, have made with finely sliced pork steak tonight and with chicken previously and made tomato sauce with 2 tins of whole tomatoes slowly cooked with whole garlic, a little salt and sugar then mashed with a spoon. Love the refried beans in this. We can eat 2 each!
27th Sep, 2015
Halved the recipe but my boyfriend and I ate it in one go! (Very full now) will make the full quantity next time so we'll have some leftovers! Wasn't as tasty as you'd get in a restaraunt but served with some flavourful chilli sauce ( i used rebel chilli) and it was really nice. Poached the chicken instead of frying it, and then shredded it with my fingers. This made the chicken more succulent and it's normally shredded anyway when you have enchiladas in a restaraunt. I also used greek yoghurt instead of sour cream because I don't like sour cream and it worked fine. I disagree with other commenters about the refried beans, maybe it was because my chicken was shredded but I think it worked really well with the texture and it kept the mixture wet and gave it extra flavour. Mine would of been pretty dry without it!
carolestevens11's picture
16th Jul, 2015
Always a crowd pleaser and often everyone has 2 enchilada's! Always make more then the recipe as it freezes well. Often freeze just the mixture when I run out of tortilla's.


25th Aug, 2016
Do you put the sauce into the bottom of a dish and then lay the wraps on top? Or spoon the sauce over the chicken inside the wraps then fold? Thanks
29th Jan, 2015
This looks delicious. Should you uses separate dishes for each serving before it goes in the oven? Thanks
goodfoodteam's picture
3rd Feb, 2015
Hi eimear_k thanks for your question. It's totally up to you, whaever is easiest. If you're serving lots of people at once then put them all in a large dish or cook them in separate dishes if you want to get ahead and freeze as individual portions. Hope this helps. Let us know how you get on. 
8th Dec, 2014
I have cooked all the ingredients and the sauce and froze them separately. Can anybody tell me how long you can keep these in the freezer. Had to delay my meal and will not be able to cook these till the new year. Thank you
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