Chicken and bean enchiladas
Tortillas rolled around chicken and beans, baked in tomato sauce under melted cheese.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Serves
- 4 people
Ingredients
Quantities adjust to the number of servings.
- Sunflower oil1 tbsp
- Onion1
- Pepper (red or yellow)1
- Chicken breast400 g
- Garlic2 cloves
- Ground cumin1 tsp
- Sweet paprika1 tsp
- Tinned kidney beans (400 g) (rinsed)1
- Tinned sweetcorn (drained)1
- Tinned chopped tomatoes (400 g)1
- Tortilla wraps8
- Grated cheese (mild cheddar or Emmental)100 g
- Soured cream100 g
- Spring onions½ bunch
- Saltto taste
Diet labels are based on the ingredients. We can't guarantee anything is allergen-free, so always check the product labels.
Method
Heat the oven to 200 °C. Cook the chopped onion and diced pepper in the oil for 5 minutes, add the chicken cut into small pieces and cook for 6–7 minutes until cooked through.
Stir in the garlic, cumin, paprika, beans, sweetcorn and a third of the tomatoes. Season and simmer for 2 minutes.
Season the remaining tomatoes and spread a little over the bottom of a baking dish. Divide the filling between the tortillas, roll them up and lay them snugly side by side in the dish.
Pour over the rest of the tomato sauce, scatter with the cheese and bake for 15–20 minutes until the cheese has melted and browned in places.
Serve with soured cream and sliced spring onions.