Chicken enchiladas

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(117 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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11th Jul, 2009
Absolutely loved these...a real hit with everybody. Very filling and one per person was enough.
11th Jul, 2009
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.
10th Jul, 2009
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
10th Jul, 2009
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.
LumariaCooks's picture
8th Jul, 2009
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.
7th Jul, 2009
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.
6th Jul, 2009
These were so tasty and simple to make that they are now on the menu as a regular saturday night dinner.
25th Jun, 2009
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.
24th Jun, 2009
Tasty and simple, will definitely make again.
11th Jun, 2009
Very tasty! Couldn't get sour cream so used half fat creme fraiche instead and it was delicious - probably healthier too.


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