main banner

Enchiladas

Fiery Chicken, Cheese And Bean Enchiladas

In the mood for a bit of spice? These fiery enchiladas will warm you right up, with their tasty flavours. And you’re bound to have most of the necessary ingredients sitting ready in the cupboard already.

So set up that family assembly line (leaving the chillies to the adults of course), and get cooking!



Serves: 4

Prep Time: 15 minutes
Cook Time: 2 hrs 20 minutes

Ingredients

For the sauce:
  • 2 tbsp vegetable or rapeseed oil
  • 2 tbsp flour
  • 4 tbsp chilli powder
  • 1⁄2 tsp garlic powder
  • 1⁄2 tsp salt

  • 1⁄4 tsp cumin
  • 1⁄4 tsp oregano
  • 500ml chicken stock
For the enchiladas:
  • 4 chicken fillets, cut into quarters
  • 1 x 25g pack of taco spice mix

  • 1 tbsp vegetable oil

  • 1 onion, chopped
  • 1 red pepper, deseeded and chopped
  • 1-2 green chillies, deseeded and finely chopped

  • 200g soft cream cheese
  • 200g Cheddar, grated

  • Salt and black pepper

  • 8 large tortillas

  • 1 x 400g tin of black or kidney beans, rinsed and drained
To serve:
  • Fresh coriander, chopped

Instructions

1. For the sauce, heat the oil in a small saucepan over a medium-high heat. Add the flour and stir for one minute. Stir in the chilli powder, garlic powder, salt, cumin and oregano.
2. Gradually add in the stock, whisking constantly to remove lumps. Reduce the heat and simmer for 10-15 minutes until thick.

3. Bring a large pot of salted water to a simmer and add the chicken fillets and taco spice. Simmer the chicken for 45 minutes until tender, then remove and shred with two forks.

4. Preheat the oven to 180 ̊C/160 ̊C fan/gas mark 4 and lightly coat a 23 x 33cm baking dish with cooking spray.

5. In a large pan, heat the oil over a medium-high heat. Add the onion and red pepper and cook
for 3-4 minutes, stirring occasionally. Add the chilli(es) and cook for two minutes. Remove from the heat and allow to cool slightly.

6. In a bowl, stir the onion mixture together with the shredded chicken, the soft cream cheese and 150g of the Cheddar. Season with some salt and black pepper.

7. To assemble, lay a tortilla on a chopping
board. Spread two tablespoons of sauce over the surface of the tortilla. Add some beans in
a line down the middle of the tortilla, then add one-eighth of the cheesy chicken mixture. Roll up the tortilla and place, seam-side down, in the prepared baking dish. Repeat with the remaining tortillas and ingredients.

8. Spread the remaining enchilada sauce on top of the tortillas, and scatter with the remaining grated Cheddar.

9. Bake, uncovered, for 20 minutes. Remove from the oven and serve immediately, garnished with chopped fresh coriander if desired.

 

See More Recipes 

Need a little more inspiration? Head back to our What's For Dinner homepage.

This gorgeous recipe is courtesy of our sister website easyfood.ie. Easy Food is Ireland’s go-to source for all things food. It is the ultimate cooking and kitchen guide for home cooks, from fail-safe recipes to expert tips from our very own custom-built test kitchen. Visit easyfood.ie for more great recipes, and don’t forget to pick up a copy of our magazine!​


About the Author

Easy Food is Ireland's No.1 food magazine and always answers the question, “What’s for dinner?". It is the ultimate kitchen and cooking guide for home cooks, with every issue containing a delicious mix of cooking tips, budget recipes, easy meal ideas and nutritional information. We have step-by-step recipes with accompanying cook-along videos on our YouTube channel, as well as practical information from Home Economics teachers in each issue. There’s something for everyone, as young cooks can flip to the Kids’ Kitchen section for fun kitchen tips, kid-friendly cooking products and a cut-out-and-keep recipe that they’re sure to love! Check out Easy Food on Facebook, Twitter, Instagram and YouTube.
 

Comments

Please login to leave a comment.