Chicken enchiladas

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(133 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


  • 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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28th May, 2020
Love these and have made them loads. I follow the recipe and don't need to make any changes. Sometimes I may add a bit more of the tomato sauce or a bit more soured cream on the top. They are really hearty and always go down well.
Christina Pycock's picture
Christina Pycock
19th May, 2020
Very easy to make. I shredded the chicken instead by poaching. I actually made 6x of these and used 2x chicken and it worked well. Definitely a crowd pleaser and very filling!
18th Sep, 2019
Absolutely delicious. We added extra chilli and put grated cheese into both sauces. Will definitely be making again.
2nd May, 2019
I halved the recipe for 2 of us. My first mistake was not cutting the chicken small enough, second mistake was to be very cautious with the spice. I made 6 well filled tortillas and froze 2 of them. It was quite a faff preparing them. Not sure if it’s worth it.
13th Mar, 2019
I added fresh chilli and good squirt of lime juice to the recipe and the result was delicious. Everyone enjoyed them.
Amy Davies
21st Oct, 2018
I found this recipe really bland unfortunately. It needs a lot more spices added.
Anne Spink's picture
Anne Spink
28th Mar, 2018
Can I substitute greek yoghurt for soured cream?
Quality Street 35
21st Jan, 2018
Yummy! As they freeze well, I can use them for lunches at work too.
4th Oct, 2017
Really tasty dish. Kids loved it!
4th Oct, 2017
Great recipe, the refried beans are a must for texture, I usually make a big batch of refried beans (from the refrid bean qaesadilla recipe on this site) then serve the remaining refried beans as an additional dip to the sour cream and salsa. Tortilla chips, sweet potato fries or regular chips work well as a side with the dips.


25th Aug, 2016
Do you put the sauce into the bottom of a dish and then lay the wraps on top? Or spoon the sauce over the chicken inside the wraps then fold? Thanks
29th Jan, 2015
This looks delicious. Should you uses separate dishes for each serving before it goes in the oven? Thanks
goodfoodteam's picture
3rd Feb, 2015
Hi eimear_k thanks for your question. It's totally up to you, whaever is easiest. If you're serving lots of people at once then put them all in a large dish or cook them in separate dishes if you want to get ahead and freeze as individual portions. Hope this helps. Let us know how you get on. 
8th Dec, 2014
I have cooked all the ingredients and the sauce and froze them separately. Can anybody tell me how long you can keep these in the freezer. Had to delay my meal and will not be able to cook these till the new year. Thank you
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