Chicken enchiladas

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(122 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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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
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.
11th Mar, 2012
Absolutely delicious and worked perfectly. Used a mixture of peppers and worked fine.
17th Feb, 2012
That last post was meant to say Turkey Mince.
17th Feb, 2012
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!
30th Jan, 2012
Great recipe- easy to make and very tasty!!! Will make again and again.
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.
4th Sep, 2011
made this loads of time now every time its been fab
18th Aug, 2011
Loved this recipe ! very easy to make I didnt find it fiddly at all :) Served with mexican rice - delish!
19th Jul, 2011
Excellent recipe. Froze brilliantly. Very very tasty.


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