Chicken and Bean Enchiladas Recipe
Summary
Preparation Time10 MinCooking Time40 Min
Ready In50 MinDifficulty LevelEasy
Health IndexAverageServings4
Ingredients
| Olive oil | 3 Tablespoon | |
| Red onions | 2 , sliced | |
| Red peppers | 2 To taste, sliced | |
| 3 red chillies, 2 deseeded and chopped, 1 sliced | ||
| Garlic | 2 Clove (5gm), crushed | |
| Ground coriander | 1 Tablespoon | |
| Cumin seeds | 1 Tablespoon | |
| 6 skinless chicken breasts, cut into small chunks | ||
| Refried beans | 415 Gram | |
| Sweetcorn | 198 Gram, drained | |
| 700 ml bottle passata | ||
| 1 tsp golden caster sugar | ||
| Tortillas | 10 | |
| 2 x 142ml pots soured cream | ||
| 200 g/8 oz Cheddar, grated | ||
Directions
GETTING READY
1. Preheat the oven to 200C/180C
MAKING
2. In a large pan, heat 2 tablespoon of the oil.
3. Add the onions, peppers, chopped chilli and coriander stalks and half the garlic. Saute for 10 minutes until soft.
4. Stirring in 2 teaspoon ground coriander and 2 teaspoon cumin seeds and fry for 1 minute more.
5. In another frying pan, heat remainig oil and fry the chicken, in batches, until well browned and cooked
6. Tip the chicken into the pan of vegetables and saute to mix.
7. Into the vegetables and chicken, add the beans, sweetcorn, coriander leaves and 150ml of the passata and heat through
8. In a bowl, combine the rest of the passata along with the other crushed garlic clove, the remaining spices and the sugar. Set aside.
9. On a clean work surface, lay the tortillas and distribute the chicken mixture between them, folding over the ends and rolling up to seal.
10. In a large baking dish, spread the passata sauce and arrange the enchiladas on top
11. Pour over soured cream and sprinkle grated cheese and sliced chilli.
12. Bake for 30 minutes until the cheese and sauce is bubbly.
SERVING
13. Serve 2 enchiladas per serving.
14. Spoon the sauce from the base of the dish over the enchiladas.
15. Garnish with coriander leaves
1. Preheat the oven to 200C/180C
MAKING
2. In a large pan, heat 2 tablespoon of the oil.
3. Add the onions, peppers, chopped chilli and coriander stalks and half the garlic. Saute for 10 minutes until soft.
4. Stirring in 2 teaspoon ground coriander and 2 teaspoon cumin seeds and fry for 1 minute more.
5. In another frying pan, heat remainig oil and fry the chicken, in batches, until well browned and cooked
6. Tip the chicken into the pan of vegetables and saute to mix.
7. Into the vegetables and chicken, add the beans, sweetcorn, coriander leaves and 150ml of the passata and heat through
8. In a bowl, combine the rest of the passata along with the other crushed garlic clove, the remaining spices and the sugar. Set aside.
9. On a clean work surface, lay the tortillas and distribute the chicken mixture between them, folding over the ends and rolling up to seal.
10. In a large baking dish, spread the passata sauce and arrange the enchiladas on top
11. Pour over soured cream and sprinkle grated cheese and sliced chilli.
12. Bake for 30 minutes until the cheese and sauce is bubbly.
SERVING
13. Serve 2 enchiladas per serving.
14. Spoon the sauce from the base of the dish over the enchiladas.
15. Garnish with coriander leaves
Chef
