Chicken & bean enchiladas served in a casserole dish

Chicken & bean enchiladas

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(19 ratings)

Prep: 10 mins Cook: 55 mins


Serves 4

A family dinner that delivers four of your 5-a-day - tender chicken, red pepper and black beans, wrapped in tortilla, baked in the oven with passata and cheese

Nutrition and extra info

Nutrition: Per serving

  • kcal484
  • fat12g
  • saturates5g
  • carbs54g
  • sugars14g
  • fibre12g
  • protein34g
  • salt1.4g


  • 1 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 2 red onion, sliced
  • 2 red peppers, deseeded and sliced
  • 2 garlic cloves, crushed
  • 2 tsp chipotle paste (add extra if you prefer more heat)
  • 2 skinless chicken breasts, cut into thin strips



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 400g can black beans or kidney beans
  • small bunch coriander, chopped
  • 500ml passata
  • 1 tsp ketchup or sugar
  • 6 medium tortillas



    In Spain, a tortilla is a kind of omelette, with ingredients added - frequently sliced cooked…

  • 50g mature cheddar, grated
  • green salad, to serve


  1. Heat oven to 200C/180C fan/gas 6. Heat the oil in a large frying pan and add the onions, peppers and half the garlic. Cook for 15 mins, stirring now and then until the veg has softened. Stir in the chipotle paste, then fry for 1 min more. Add the chicken strips, turning them over in the mixture so they cook through, about 5-10 mins.

  2. Stir in the beans, coriander and 150ml of the passata, then take the pan off the heat. Mix the rest of the passata with the remaining crushed garlic and the ketchup.

  3. Divide the mixture between the tortillas, then fold the sides in and roll them up. Pour half the passata sauce into a 22cm square baking dish, then place the enchiladas on top, side by side. Dot over the remaining sauce and sprinkle over the grated cheese, then bake for 25-30 mins until golden brown.

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Comments, questions and tips

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31st Mar, 2020
Had such fun putting this together. Got flour from a neighbour for flatbreads. Used leftover roast chicken and pasatta from pizza sauce. And another neighbour dropped off cheese and coriander from a shopping trip. All the feelgood during these difficult times added to an extra tasty and thankful meal.
31st May, 2019
Made this for lunch for two of us so scaled ingredients down. I found there was lots of filling for the tortillas so cooked remainder alongside in dish. It was the first time I had used chipotle paste so perhaps overdid that a bit but husband liked that! Also I did not use a non-stick dish so the tortillas stuck a bit and had to be prised out. Nice easy and quick recipe - will make again.
10th May, 2019
Lovely, easy recipe. Lost a star as too hot for my 3 year old, next time I will add less chipotle paste.
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