Chicken enchiladas

Chicken and bean enchiladas

  • serves 3
  • A little effort

This Tex-Mex favourite is a cosy-comforting dish that's guaranteed to pep-up your day, partly because it tastes good, and partly because chilli prompts an endorphin rush.


Make these easy chicken and bean enchiladas, then check out our vegetarian enchiladas.



  • olive oil
  • red onion 1, finely chopped
  • garlic clove 1, chopped
  • pickled jalapeños 6 slices, finely chopped (or more to suit your taste)
  • chopped tomatoes 400g tin
  • corn tortillas 6
  • cheddar cheese 200g, grated
  • cooked chicken breasts 2 large, shredded
  • coriander a small bunch, chopped
  • refried beans 215g tin
  • soured cream 200ml, to serve


  • Step 1

    Heat the olive oil in a saucepan. Add the onion and fry gently for 3-5 minutes. As it begins to soften, add the garlic and about a third of the pickled jalapeños. Continue to cook, stirring occasionally, until the onion and garlic are soft and translucent. Add the tomatoes, half fill the tomato can with water, swish it around, then tip it into the pan. Season. Continue to cook for about 15 minutes until thick and glossy.

  • Step 2

    While the sauce is cooking, heat the oven to 200C/fan 180C/gas 6. Wrap the tortillas in foil and warm them in the oven for 10 minutes.

  • Step 3

    Now assemble the enchiladas. Set a good third of the grated cheese aside. Spread 1 tsp of tomato mixture all over each tortilla, on one side only. Divide the shredded chicken and remaining cheese into 6 portions and add 1 portion of chicken in a thick line down the middle of each tortilla. Top each one with a portion of cheese and a sprinkling of jalapeños and coriander (keeping some coriander to serve). Then add 1 rounded tsp of refried beans to each. (Don’t overdo the beans – you can serve what’s left as a side.) Roll the edges over to make 6 long tubes.

  • Step 4

    Put the enchiladas, seam-side down, in a ceramic baking dish. Pour the remaining tomato mix over, sprinkle with the rest of the cheese, and cook for 20-25 minutes at 190C/fan 170C/gas 5 until the cheese melts and the enchiladas are piping hot. Serve with chopped coriander and soured cream.

Nutritional Information

  • Kcals 683
  • Fat 38.7g
  • Saturates 17g
  • Carbs 30.4g
  • Fibre 6.6g
  • Protein 49.9g
  • Salt 2.4g