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Easy chipotle chicken and black bean enchiladas recipe

Easy chipotle chicken and black bean enchiladas recipe

4 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

Ingredients

  • 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

    2515kj
    603kcal
    30%
  • 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

Method

  1. 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.  
  2. 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. 
  3. 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. 
  4. Stir the remaining 1/4 lime juice and the reserved lime zest (from 1 lime) into the yogurt and season to taste with salt. 
  5. 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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