Chicken & bean enchiladas

Chicken & bean enchiladas

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(82 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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marieb1
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.
bridgey_80
8th Sep, 2013
5.05
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. :)
Klarkmin
11th Jul, 2013
Yummy recipe and a great one to freeze ahead. Very tasty
kasiakoczwara's picture
kasiakoczwara
31st May, 2013
5.05
Really lovely and freezes great!
happycook85
21st Nov, 2012
4.05
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.
samiaiqbal
8th Nov, 2012
5.05
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.
emmaw26
31st Oct, 2012
5.05
These were a huge hit in my house!! We loved the flavours. So much better than the shop bought sauces for enchiladas. Tasted fresh and spicy and really yummy! Froze into 4 lots of 2 person portions so it was easy to defrost and cook for 2 of us. Froze everything idividually, the chicken mix, the passata sauce and the wraps and just defrosted in the morning and assembled in the evening and baked in the oven. Had twice and it has worked perfectly. The prep takes a while but to get 4 easy fresh and healthy meals its worth it! Just worth noting we went for normal mixed beans instead of the mushy refried beans. We prefer them!
bronagh_mckay
29th Oct, 2012
5.05
These were really delicious. I will definitely make these again.
marian72
23rd Oct, 2012
5.05
Even the kids like them. Always a challenge.. I didn't make the sauce and used a jar of good quality sauce instead. It worked out fine and was quick to prepare.. Thx
deem4986
19th Oct, 2012
5.05
Delicious recipe, so yummy, gets the thumbs up from myself and my boyfriend. Worth the wait, specially if your craving warm, home made comfort food, whilst still being healthy, served it up with side salad and crusty bread. Brilliant to stick in the oven and leave if you've other bits and bobs to do.

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