Chicken enchiladas on a plate

Chicken enchiladas

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(91 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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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
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!
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
1st Jan, 2014
Excellent recipe! Delightful flavours and so easy to make. Made several times now. Simply serve with salad. Five stars
11th Oct, 2013
Had as a ‘make-ahead’ meal last night with friends & liked by everyone. I kept the enchiladas separate from the passata until the time came to put them in the oven. Same with the topping. Used crème fraiche instead of sour cream and added some paprika to the mix. Will make again.
8th Sep, 2013
Really yummy. Used Mexican mixed beans instead of refried, and frozen sweetcorn because we don't buy the tinned stuff, no soured cream because we didn't have any so used a bit of salsa on top under the cheese and it was utterly delicious. Made 2 batches and put one in the freezer and I literally cannot wait till we have it again. Lovely. :)
11th Jul, 2013
Yummy recipe and a great one to freeze ahead. Very tasty
kasiakoczwara's picture
31st May, 2013
Really lovely and freezes great!
21st Nov, 2012
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.
8th Nov, 2012
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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