Chicken & Bean Enchiladas
This flavorful chicken enchilada recipe is a delicious combination of tender chicken, beans, sweetcorn, and spices wrapped in soft tortillas. The dish is baked to perfection with a creamy topping of soured cream, melted cheddar cheese, and a hint of heat from sliced chillies. Each bite offers a satisfying blend of textures and flavors that will have your taste buds dancing with delight. Enjoy these enchiladas fresh from the oven for a comforting and satisfying meal.
— Constant Cookbook
Ingredients
- 3 tbsp olive oil
- 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
- 700ml bottle passata
- 1 tsp golden caster sugar
- 10 tortillas
- 2 x 142ml pots soured cream
- 200g cheddar , grated
Instructions
- 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.
- 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.
- 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.
- 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.
Cook Time
50M
Prep Time
PT20M
Yield
Serves 10
Nutrition
- Calories: 490 calories
- Fat Content: 21 grams fat
- Saturated Fat Content: 9 grams saturated fat
- Carbohydrate Content: 44 grams carbohydrates
- Sugar Content: 10 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 35 grams protein
- Sodium Content: 2.7 milligram of sodium
Comments
No comments found.