Chicken And Red Bean Enchiladas Recipes

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Chicken and Red Bean Enchiladas image

With rotisserie, whole roasted chickens so readily available from carryout shops to grocery stores, otherwise labor intensive dishes can now be prepared on the fly for any weeknight supper. Use what's needed for your recipe, and get creative with the endless possible uses for the leftovers.

Recipe From allrecipes.com

Provided by Ben S.

Categories     World Cuisine Recipes     Latin American     Mexican

Yield 6

Number Of Ingredients 11

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Apr 9, 2019 Ingredients 1 tbsp rapeseed oil 2 red onion, sliced 2 red peppers, deseeded and sliced 2 garlic cloves, crushed 2 tsp chipotle …

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Total Time 1 hr 5 mins
Category Dinner, Main Course
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  • 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.
  • 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.
  • 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.
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  • Heat the olive oil in a large skillet over medium heat. Add the onion and cook until it starts to soften, about 3 minutes. Add the garlic and cook, stirring, 30 seconds. Turn off the heat.
  • Spread ½ cup of enchilada sauce over the bottom of a 13x9-inch baking dish. To assemble each enchilada, take one of the tortillas and put ½ cup of the chicken and bean mixture down the middle of the tortilla, slightly to the side of the center. Top with ⅓ cup of cheese.
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4.6/5 (461)
Total Time 30 mins
Category Main
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  • Preheat oven to 350ºF. In a large bowl, combine the shredded chicken, 1/4 cup enchilada sauce and a generous pinch of salt and pepper. Mix together and taste. Season with more salt and pepper as needed.
  • If using corn tortillas: Wrap the tortillas in a damp paper towel and heat them in the microwave for 1 minute, flipping the them halfway through until all of them are warm and pliable.If using flour tortillas: Microwave the tortillas on a plate for 1 minute, flipping them halfway through until all of them are warm and pliable.
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Total Time 1 hr 10 mins
Category Dinner, Lunch, Main Course
Published May 21, 2019

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