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Chicken, green chilli & black bean enchiladas
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½ tbsp olive oil
2 cloves garlic, crushed
4 tbsp Cooks’ Ingredients Chilli & Orange Paste
4 British roast chicken breast fillets, skin removed
400g can black beans, drained and rinsed
3 salad onions, finely chopped
2 green chillies, deseeded, 1 finely chopped, 1 sliced (optional)
½ x 28g pack coriander, roughly chopped
4 seeded tortilla wraps
50g reduced-fat mature grated Cheddar
Lime wedges, to serve
1. Preheat the oven to 200ºC, gas mark 6. To make the enchilada sauce, heat the oil in a saucepan over a medium heat. Add the garlic and cook, stirring for a minute. Stir in the passata, then stir in the chilli and orange paste. Season and simmer for 3-4 minutes.
2. Meanwhile, finely shred the cooked chicken into a large mixing bowl. Add the beans, salad onions, 1 deseeded and finely chopped chilli (or to taste) and all but a handful of the coriander leaves. Stir through ¹/³ of the enchilada sauce and season. Divide the mixture between the tortilla wraps and roll them up.
3. Spoon ¹/³ of the remaining enchilada sauce over the base of a medium baking dish. Sit the tortillas on top, seam-side down. Spoon over the remaining sauce, scatter the cheese and bake for 20 minutes. Before serving top with the remaining chilli, finely sliced (and deseeded, if liked) and coriander leaves. Some lime wedges for squeezing over are a good addition too.
Typical values per serving:
1 of your 5 a day/high in protein
This recipe was first published in December 2020.
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