Chicken & bean enchiladas

Chicken & bean enchiladas

  • 1
  • 2
  • 3
  • 4
  • 5
(79 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
Save to My Good Food
Please sign in or register to save recipes.

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
paullymer
6th Oct, 2012
5.05
Great recipe, like Mexican Cannelloni!! Loads of Spice and loads of herbs and your on to a winner!! Guacaomle on the side and Mexican style corn cobs too .. Oh, and a couple of Corona's with Lime and your away!! (Make your own re-fried beans, so simple!!). Love it!
chumnees
8th Sep, 2012
Yummy Scrummy mmmm loved this. Dead easy to make. Reallised I didnt have any sweetcorn when I needed to add it but it was sitll gorgeous. So pleased there was enough to put in the freezer - really generous portions. Unbelievably good.
wickywills's picture
wickywills
29th Jun, 2012
Don't bother - as others have commented, these take far too long to make and just tasted dull despite making the refried beans myself. Big letdown.
alisonl262
11th Mar, 2012
5.05
Absolutely delicious and worked perfectly. Used a mixture of peppers and worked fine.
aldazita
17th Feb, 2012
5.05
That last post was meant to say Turkey Mince.
aldazita
17th Feb, 2012
5.05
I made this for my little family but instead of using chicken, I used chicken mince and instead of using refried beans, I used a tin of beans and pulses in tomato sauce and it was delicious. Of course I didn't use quite so much chilli as my kiddies wouldn't like it too spicy but all in all it was a delicious and cheap dinner. Plan to make this again!
tatiana1888
30th Jan, 2012
5.05
Great recipe- easy to make and very tasty!!! Will make again and again.
tonykerr
6th Nov, 2011
Just made this recipe for the first time, took note of previous comments with regards to the quantities it makes and therefore with this in mind roughly halved the amouonts......still ended up with enough mixture to feed half of Mexico!!!!!!!! Tasted absolutely delicious and the ones we have left over are now sitting in the freezer, (we managed to make 9 enchiladas in total) they are very filling and only need 1 each.
nicnak
4th Sep, 2011
4.05
made this loads of time now every time its been fab
ratryn
18th Aug, 2011
5.05
Loved this recipe ! very easy to make I didnt find it fiddly at all :) Served with mexican rice - delish!

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.