Chicken and bean enchiladas
Chicken & bean enchiladas
Make the most of your roast dinner by using up leftover chicken in these filling wraps
- Prep: 10 mins
Cook: 30 mins - Serves 4
- Easy
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
Tip
Tortillas will also freeze well for up
to 2 months if well wrapped, or keep
in unopened packs in your cupboard.
Tip
Allow one enchilada per person. Once
cool, wrap well with cling film and freeze
the right way up for up to 2 months.
Tip
Either freeze the whole recipe in different-size
dishes for separate occasions, or freeze
the passata sauce, chicken filling, grated
cheese and soured cream in portions in
separate freezer bags – remembering to
label the quantities on each bag. Then
defrost and assemble to cook.
Tip
For best results, defrost the enchiladas
thoroughly, then cook following the recipe.
If necessary, they can be cooked from
frozen. Heat oven to 160C/140C fan/gas 3,
cover the enchiladas with foil, bake for 1 hr,
remove the foil, increase the heat to
200C/180C fan/gas 6, then bake for
another 15-20 mins.
Method
-
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.
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