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Easy chipotle chicken and black bean enchiladas recipe

Easy chipotle chicken and black bean enchiladas recipe

25 ratings

Enjoy these easy enchiladas for a full-of-flavour dinner. Made with tender chipotle chicken, hearty black beans, zingy lime and crunchy red cabbage, they make a great family meal. See method

  • Serves 6
  • 1 hr to prepare and 30 mins to cook
  • 603 calories / serving
  • Freezable
  • Healthy


  • 400g skinless and boneless chicken breast fillets, cut into 3-4cm pieces
  • 2 tbsp chipotle chilli paste
  • 300g red cabbage
  • 2 limes, zested and juiced
  • 2 tbsp olive oil
  • 1 medium red onion, very finely chopped
  • 4 garlic cloves, crushed​
  • 2 tsp ground cumin​
  • 1 tbsp chipotle chilli flakes
  • 2 tbsp plain flour (or any other flour)
  • 2 x 400g tins tomatoes (whole or chopped), blended smooth
  • 1tsp dried oregano
  • 2 x 400g tins black beans, drained and rinsed
  • 6 large wholemeal tortilla wraps
  • 80g Cheddar cheese or a mix of Cheddar and mozzarella, grated
  • 2 medium avocados, halved and stoned
  • 100g low-fat natural yogurt
  • Fresh coriander, to serve (optional)
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

  • Fat

    18g 26%
  • Saturates

    5g 27%
  • Sugars

    13g 14%
  • Salt

    1.5g 24%

of the reference intake
Carbohydrate 55.6g Protein 46.5g Fibre 13.8g


  1. Put the chicken breast pieces in a large bowl. Add the chilli paste and turn to coat evenly and set aside. 
  2. Finely slice the red cabbage (this is easiest with a mandoline) and place in a medium serving bowl. Add the zest and juice of 1 lime and season to taste with salt. Mix well. Set aside in the fridge (no need to cover). 
  3. Heat 1 tbsp of the olive oil in a large, heavy saucepan pan over medium-high heat until just smoking. Add half the chicken in a single layer and cook for 4-5 mins, stirring occasionally and scraping up any chipotle paste that sticks to the bottom of the pan. When the chicken is ready it should be lightly browned, a little charred in places and cooked all the way through. Use tongs to remove from the pan, set aside in a bowl and repeat with the rest of the chicken (you don’t need to add more oil for the second batch). Add the second batch to the bowl and set aside. Reduce the heat to low. 
  4. To make the enchilada sauce, add the remaining 1 tbsp olive oil, 2 tbsp water (to help deglaze the pan), chopped onion, 3½ cloves of crushed garlic, cumin and chilli flakes. Cook for 6 mins, stirring frequently, until softened. Scrape the bottom of the pan with the spoon to ensure all the chicken and chipotle residue is incorporated into the sauce; add 2 tbsp more water if it starts to stick. Add the flour, stir to combine and cook for 2 mins, stirring and scraping constantly. Add the blended tomatoes and oregano and stir thoroughly to combine, breaking up any clumps of onion with the back of the spoon. Cook the sauce for 10 more mins, stirring frequently, until lightly thickened. Reduce the heat or cover with a splatter screen between stirrings if it spits too much. Stir in the juice of 1/2 lime (reserve the zest) and season to taste with salt and pepper. Stir in any juices that have run from the chicken. 
  5. Preheat the oven to 190℃, fan 170℃, gas 5. Pour a quarter of the sauce into the base of a 25 x 30cm baking dish and set aside another quarter to top the enchiladas. Stir the drained black beans into the remaining sauce and turn off the heat.  
  6. To assemble the enchiladas, lay 1 tortilla wrap on a work surface or plate and arrange a sixth of the chicken in the middle. Spoon over a little of the black beans in sauce. Fold each side over tightly to make a tube and lay in the sauce in the baking dish, seam-side down. Repeat with the rest of the tortillas. Cover the tortillas completely with the remaining sauce and sprinkle over the grated cheese. Place in the oven and bake for 30 mins, until the cheese is melted and the sauce is bubbling. If the cheese hasn’t browed, place under a hot grill for 2 mins. 
  7. While the enchiladas are baking, scoop the flesh out of the avocado skins onto a chopping board and thoroughly mash. Scrape into a medium serving bowl, stir through the juice of 1/4 lime (reserve the zest) and the remaining crushed garlic and season to taste with salt. 
  8. Stir the remaining 1/4 lime juice and the reserved lime zest (from 1 lime) into the yogurt and season to taste with salt. 
  9. Serve the enchiladas with the pickled cabbage, guacamole, lime yogurt and coriander (if using). It’s easiest to remove the enchiladas from the pan if you cut them down the middle first.

Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 2 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

Make ahead/storage:
The enchiladas sauce can be made ahead and stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 1-3 months.

The cooked enchiladas can be stored well-wrapped in the fridge for up to 2 days or in the freezer for up to 1-3 months. Deftrost thoroughly in the fridge overnight before reheating. Reheat in the oven at 170°C, fan 150°C, gas 3 for about 20 mins until piping hot all the way through.

See more Mexican recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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