Chicken & bean enchiladas

Chicken & bean enchiladas

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(81 ratings)

Prep: 20 mins Cook: 50 mins

Easy

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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Ingredients

  • 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
    Sweetcorn

    Sweetcorn

    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
    Tortilla

    Tortilla

    tor-tee-ya

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

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

    Cheddar

    Ched-ah

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

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.

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Comments, questions and tips

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jeyjey2
8th Dec, 2014
How long can you keep the cooked chicken ingredients in the freezer ?
katiabh
26th Oct, 2014
5.05
This is one of our family favourite. I use turkey mince and low fat creme fraiche. Delicious and very tasty. My children love it.
clairesut57
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.
CarolyneJames
3rd Jul, 2014
5.05
Excellent! Easy and very tasty; were especially good the next day cold. Enjoyed by the whole family. Will definitely be making again soon.
Amplefosters
29th May, 2014
Amazing, everything I'd hoped for and more, just account for more preparation time!
oxpoolali
29th May, 2014
5.05
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
carrow
21st May, 2014
3.8
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
samanthamarysmith
8th Feb, 2014
These are delicious! I am veggie so make up the filling without the chicken initially, make mine up then add chicken (or this time pork) for rest of the family. Freeze brilliantly and makes a change from the normal freezer dinners we have! This recipe is now firmly in my repertoire!
basevij
4th Jan, 2014
Very nice... if you want a store cupboard version... Make your own passata with a small onion fried and a can of chopped tomatoes, 100ml water (roughly) a chicken or veg stock cube and a good dollop of tomato ketchup. makes a great pizza topping too. Use ground spices instead of whole and fry the chicken with them. remove the chicken and fry the veg... I used Red onion, red peppers, mushrooms and courgette. The combine the two and assemble and cook the enchiladas as per the instructions
dwatson27
1st Jan, 2014
Excellent recipe! Delightful flavours and so easy to make. Made several times now. Simply serve with salad. Five stars

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