Chicken enchiladas on a plate

Chicken enchiladas

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(90 ratings)

Prep: 20 mins Cook: 50 mins


Serves 10

Mildly spicy and satisfying, these easy enchiladas stuffed with refried beans, onion and red pepper 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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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.
19th Feb, 2015
I've made this dish time and time again following this recipe and absolutely love it every single time! When making it i have never had refried beans in the cupboard so have always substituted them for kidney beans in a chilli sauce that works perfectly!
7th Dec, 2014
The family enjoyed this. Fab to have a feed a crowd recipe. Freezes well.
8th Dec, 2014
How long can you keep the cooked chicken ingredients in the freezer ?
26th Oct, 2014
This is one of our family favourite. I use turkey mince and low fat creme fraiche. Delicious and very tasty. My children love it.
29th Sep, 2014
Highly recommended. I halved the quantities and made 5 enchiladas. I used kidney beans and put a small amount of the pasata mix on the bottom of the dish and dotted the rest on top. Added a spoonful of sour cream to each enchilada and then served the rest on the side after cooking. I cooked 3 and have frozen 2 assembled enchiladas and a little of the pasata. Would make again.
3rd Jul, 2014
Excellent! Easy and very tasty; were especially good the next day cold. Enjoyed by the whole family. Will definitely be making again soon.
29th May, 2014
Amazing, everything I'd hoped for and more, just account for more preparation time!
29th May, 2014
Made this last night - although in much smaller quantities as there were only two of us, and it was delicious. I didn't have any sweetcorn but it was none the worse for it. Will certainly make this again
21st May, 2014
these had a lovely taste to them, I bought a carton of the passata with garlic already added. very filling. Next time I make them I will leave out the refried beans I didn`t like the texture of them and my hubby picked his out, but in saying that my son liked them so it really is personal choice. Better than shop bought will be making these again


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