Chicken & bean enchiladas

Chicken & bean enchiladas

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(77 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 pepper, 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 clove, crushed
  • 1 tbsp ground coriander
  • 1 tbsp cumin seeds
  • 6 skinless chicken breast, 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 tortilla
    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 (82)

orangeprose's picture
5

Loved this, it was absolutely delicious.

I did take the advice of a previous reviewer and added some extra spices though; some smoked paprika and cajun seasoning went down a treat. I also used a tin of flageolet beans rather than refried (I don't really like refried beans) and left them un-mashed - which gave a nice variation in texture to the dish.

I'm going to make these again, and will experiment a bit - I have some giant prawns in the freezer which need using up. I also - and this is not very traditional Mexican I'm afraid - fancy having a go with some good pork meat or perhaps chorizo sausage - can see that being a winner too.

mumraaaa's picture
5

I loved this recipe, I could have halved the recipe but pureed some to make into a soup for my 17 month old and froze the rest. I took other peoples advise and didn't put the sauce at the bottom, I left it and put it on top. A very nice meal all round!!

lornadennis's picture
5

Really enjoyed this recipe although agree bottom was a bit soggy! Next time will only put small amount of sauce on bottom of dish and will put some on top, and keep the sour cream to add when dish is cooked along with guacamole

caz505bgf's picture
5

I really enjoyed this as did the friends I made it for, plus the leftovers the next day were great too. I'd recommend a few more spices too if you like a bit of a kick, I added some paprika and some cajun seasoning into the chicken mixture and it turned out great. No soggy bottoms to be seen! I thought the sour cream seemed a bit of a large quantity so I literally spread about a teaspoon on top of each enchilada then covered with grated cheese. I also wasn't sure on adding sweetcorn so omitted that but that's just personal preference. I baked mine covered in foil for the first twenty minutes, removed the foil for the last ten then put under a really hot grill for 5 to brown and bubble the cheese. All in all delicious and nothing but clean plates all round :-)

nuffinbuttrouble's picture
1

I'm sorry to have to give such a scathing review but this is the only BBC Good Food recipe i've ever been unable to eat. The top wasn't too bad where the tortilla had gone crispy but the underneath was soggy and had the texture of raw pastry. The sour cream would be better served seperately rather than cooked. If you absolutely must try this recipe, PLEASE make your own refried beans, the tinned version are an atrocity, they look and smell like cheap cat food. Goodness knows what freezing would do to the sloppy texture of the tortillas but i can't imagine it would improve it. Sorry.not normally such a cow, just get cranky when i'm hungry!

janejohnston's picture
5

Superb crowd pleaser. I made this using mixed beans in a chilli sauce rather than adding the passata and it worked brilliantly. For a veggie option, just the mixed beans was delicious.

Frantic Flapjack's picture
5

These were great. Made for supper and they were a great hit and very tasty. Will definitely make again.

f1madxxx's picture

This is great and fantastic for freezing for a swift lunch for the kids during the school holidays.

kingussie's picture

I made these for family saturday night supper - they were delicious. I would definitely make these again well worth the effort.

parksy's picture
4

Made this last night for 2 of us and it was very tasty. (I basically halved the ingredients and there are still 2 left for another night). I also added extra sour cream on the top when serving. The prep didn't take too long if you don't mind chopping and I did this earlier in the day so I could just bung it in the oven later. Will defo be making again.

julia11019's picture
4

Didn't have any refried beans so used a tin of mixed beans in chilli sauce, which worked really well. Have scaled the recipe down so I don't have to open an enchilada factory every time I make them - there are only two of us and I got 12 out of this recipe! Also think I'll use a tin of chopped toms as the base next time round. I'd also cook the chicken through in the pan so they don't need so long in the oven. My tortillas were a little over-crispy (some might say burnt!)

renko43's picture
5

Absolutely loved these...a real hit with everybody. Very filling and one per person was enough.

strega76's picture
5

Delicious. The recipe makes loads so best to freeze some for later if there are only 2 of you. I added extra chillies to make it a bit hotter and lots of coriander. Didn't find it fiddly and think the fresh flavours would beat any pre-made sauce. Made some lime guacamole to accompany and this worked really well. Will definitely make these again.

charlene01's picture
3

Made these last night and agree with last 2 reviews - very fiddly and actually took double the prep time than the receipe stated. They were nice and looked quite impressive when i served them to friends however Im not sure I would make again

hamishmum's picture
2

I agree with the comment that they took too long to make & that the effort wasn't worth it. Only ok & will not do again.

Julesworthy's picture
3

These tasted good, but took far too long to make. The effort wasn't really worth the end result. I also made this for only 2 people and saying the rest is freezable isn't quite right.
All in all, not really worth the effort. Pre-made sauce would have worked just as well.

lizzafezza's picture
5

Delicious. I also added some smoked paprika to the chicken mix. I would suggest slightly warming the tortillas before rolling as they just split otherwise.

twinkle's picture

These were so tasty and simple to make that they are now on the menu as a regular saturday night dinner.

kwatts759's picture
3

I enjoyed these but they weren't a big hit with the rest of the family. I am guessing it was the fault of the refined beans I used, they were very mushy and the kids weren't keen on the texture as a result. I will try again with another make of beans, and half the mixture as there is enough to feed a small army if you don't freeze any.

thommich's picture
5

Tasty and simple, will definitely make again.

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