Chicken and Bean Enchiladas

Looking for a delicious and healthy dinner option? How about trying chicken and bean enchiladas? Not only are they packed with flavor, but they’re also a great source of protein and fiber.

Enchiladas are a traditional Mexican dish that’s popular in many parts of the world. They’re typically made with tortillas filled with a variety of ingredients, such as meat, cheese, beans, and vegetables, and then baked in a flavorful sauce. Chicken and bean enchiladas are a tasty twist on this classic dish that’s sure to satisfy your taste buds.

With its combination of protein and fiber, chicken and bean enchiladas are a healthy and filling meal option that can be enjoyed by the whole family. Plus, they’re easy to make and can be customized to suit your taste preferences. In this article, we’ll show you how to make delicious chicken and bean enchiladas that are sure to become a family favorite.

In this recipe we are going to look at a very simple dish, but it’s not necessarily a quick dish to make. The beauty of this dish is that it’s super healthy and it can be made in advance and kept in the fridge. It will last for a good few days. You can eat this as a side or on its own. This is vegan and gluten-free, depending on your choice of oil. I did try it with a little butter. It works.

Chicken and Bean Enchiladas

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June 13, 2022

by Renaat Sioncke

Cuisine Mexican

Category Recipes

Prep Time

10 minutes

Cook Time

55 minutes

Total Time

1 hour, 5 minutes

Ingredients

• 1 tbsp rapeseed oil
• 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
• 400g can black beans or kidney beans
• small bunch coriander , chopped
• 500ml passata
• 1 tsp ketchup or sugar
• 6 medium tortillas
• 50g mature cheddar , grated
• green salad , to serve

Instructions

1. STEP 1
2. 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.
3. STEP 2
4. 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.
5. STEP 3
6. 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.

Calories

532

22%

Fat

14 g

21%

Saturated

3.8 g

15%

Carbs

58 g

19%

Protein

46 g

Fiber

16 g

64%

Sugar

12 g

Sodium

481 mg

20%

Trans fat

0.1 g

Cholesterol

112 mg

37%

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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