Chicken enchiladas

Name: Chicken enchiladas
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Mexican
Ingredients: 1 large onion, finely chopped; 1 tbsp olive oil; 1 garlic clove, crushed; 1 tsp smoked paprika; 1 tsp dried oregano; 1 tsp chilli powder; ½ tsp ground cumin; 500g/1lb 2oz passata; 1 tbsp brown sugar; 1 tbsp cider vinegar; salt and freshly ground black pepper; 2 onions, sliced; I red pepper, deseeded and sliced; 1 yellow pepper, deseeded and sliced; 3 tbsp olive oil; 2 garlic cloves, finely chopped; 1 red chilli, seeds removed, finely chopped; 4 skinless, boneless chicken breasts, cut into thin strips; 400g/14oz red kidney beans, drained and rinsed; 8 flour tortillas; 100g/3½oz cheddar, grated; 4 spring onions, trimmed and sliced; 2 tbsp finely chopped coriander; 1 large avocado, peeled and sliced; 150ml/5fl oz soured cream

Instructions

Prep:30minCook:1h

These chicken and bean enchiladas are packed with protein and flavour, and make an easy one-pan party dish. There are plenty of crispy-edged tortillas and soft centres smothered in smoky tomato sauce and cheese. Load them up with even more toppings.

Updated at: Tue, 07 Jul 2026 19:21:58 GMT