Easy Chicken & Bean Enchiladas Recipe

cheesy chicken & bean enchiladas recipe - 1

These chicken & bean enchiladas make for the perfect midweek meal.

This is a tasty dinner which makes use of a handful of basic ingredients and will take around 30-45 minutes.

The numbers below will make for two servings.


To make 2 servings

  • 1 carton or jar of passata (500g)Or a tin of chopped tomatoes
  • 1 large chicken breast, cut into bite size pieces
  • 1 tin kidney beans, drainedCould swap for black beans or other beans
  • 1 small red onion, peeled and finely diced
  • Little oil for frying
  • 1 clove of chopped garlic
  • Chilli powder or paste (optional, amount to taste)
  • 1/2 teaspoon cumin (adjust to taste)
  • 1 teaspoon paprika (adjust to taste)
  • 1 teaspoon Ketch up or BBQ sauce (optional)
  • Salt & pepper (amount to taste)
  • 2 large tortillas
  • Grated cheee (optional)

How to make super simple Chicken & Bean Enchiladas

  1. In a pan fry the peeled & chopped onion in a splash of oil for 5 minutes over a medium heat.
  2. Add the garlic and fry for a further 30 seconds.
  3. Optionally add around 1/2 teaspoon (add more/less depending how spicy you want it) of the chilli powder or paste and stir through for a minute.
  4. Add in the chicken and fry for 5-10 minutes until just cooked through
  5. Add passata (or chopped tomatoes) together with the beans.
  6. Season to taste with the salt, pepper, cumin and paprika. You can optionally add in a squeeze of ketchup or BBQ sauce.
  7. Mix well and allow to simmer gently for 5 minutes.
  8. In a baking dish, split the majority of the mixture between two tortilla wraps and fold up.
  9. Pour over any remaining sauce on top.
  10. Optionally sprinkle over some grated cheese.
  11. Bake at 200 degrees/180 degrees fan for 15 minutes.