Chicken and Bean Enchiladas

5 from 1 vote

Chicken and bean enchiladas recipe, really flavorful, healthy and makes a perfect lunch or dinner. Made with homemade tortillas and homemade Enchilada sauce.

Servings servings

Prep Time 1

Cook Time 30

Total Time 1 30

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Ingredients

6 flour tortillas (8 inch-20cm)

Enchilada sauce

2 tbsp (30 ml0 vegetable oil
1 small onion , chopped
2 garlic cloves , minced
1 tbsp (10g) flour
2 tsp (6g) chili powder
1/2 cup (120g) tomato paste
2 cups (500ml) chicken stock
1/2 tsp (1g) ground cumin
1/2 tsp (1g) ground coriander
1/2 tsp (1g) oregano
1 tsp (5g) salt

Chicken Bean Filling

2 cups (300g) chicken breast , cooked and shredded (from about 1 pound uncooked chicken breast)
1 red chili pepper , chopped
1 cup (100g) cheddar cheese , grated
3/4 cup (180g) enchilada sauce
1/2 cup (90g) red kidney beans , cooked
fresh cilantro , chopped

Topping

Remaining enchilada sauce
1 cup (100g) cheddar cheese , grated

Optional Garnish

Fresh cilantro or parsley
sour cream
spring onion , chopped

Instructions

If you want to do everything from scratch, you can cook the chicken, prepare the sauce, and tortillas one day in advance. For homemade tortillas you can find the recipe here. Refrigerate and use the next day for assembling the enchiladas.
How to prepare Enchilada sauce:
In a saucepan heat oil over medium heat. Add onion and garlic and cook for about 5 minutes until soft.
Add flour and cook for 1 minute.
Add chili powder, tomato paste, chicken stock, and spices:oregano, coriander, cumin and salt. Stir to combine.
Bring to a boil then reduce to a simmer for 15 minutes. Set aside and use when needed.
How to prepare the Enchilada casserole:
Preheat oven to 350 F (180C).
Grease with butter a 8X12 (20x30cm) baking dish. Place a small amount of sauce on the bottom of the baking dish.
Prepare the ingredients for the filling, the cheese, red chili pepper, beans, and shred the cooked chicken breast.
Place shredded chicken in a large bowl, add red chili pepper, beans, cheese and enchilada sauce. Stir to combine.
Place some chicken bean mixture in center of tortilla, roll up and place into the prepared baking dish, seam-side down.
Repeat with remaining tortillas.
Pour remaining enchilada sauce over enchiladas. Sprinkle with remaining cheese.
Bake for 30 minutes until the cheese is melted.
Serve with chopped cilantro/parsley, chopped green onion and sour cream.