Chicken Bean Enchiladas Recipes

Steps:

• Adjust oven rack to middle position; heat oven to 375 degrees. In a medium bowl, mix chicken, beans and 1 cup cheese; set aside. Thinly slice 1/2 cup onion; set aside. Finely chop remaining onion.
• Heat oil in a 12-inch skillet over medium-high heat. Add chopped onions and saute until golden, about 5 minutes. Add tomato sauce; simmer until very thick, about 12 minutes. (Stir frequently; reduce heat if sputtering dramatically.) Add broth; bring to simmer. Remove from heat; whisk in sour cream. Stir 1/2 cup sauce into chicken mixture.
• Spread 1/2 cup sauce in a 13-by-9-inch ovenproof glass dish. Microwave tortillas on high power in a microwave-safe plastic bag until warm, about 1 minute. Fill each tortilla with a heaping 1/4 cup chicken mixture; roll and place in baking dish. Top with remaining sauce and cheese.
• Bake until bubbly, about 20 minutes. Top with sliced onions and the optional cilantro. Serve hot. Pass pepper sauce separately.

Steps:

• Heat oven to 180C/160C fan/gas 4. Heat the oil in a frying pan and cook the onion and garlic for 5 mins. Stir in the fajita seasoning and cook for 1 min more before adding the kidney beans, shredded chicken and sweetcorn.
• Divide the mixture between the tortillas, sprinkle over half the cheese, then roll up and place into a baking dish. Sprinkle over the remaining cheese, then bake for 20-25 mins until golden and bubbling.

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat the oil in a large frying pan and add the onions, peppers and half the garlic. Cook for 15 mins, stirring now and then until the veg has softened. Stir in the chipotle paste, then fry for 1 min more. Add the chicken strips, turning them over in the mixture so they cook through, about 5-10 mins.
• Stir in the beans, coriander and 150ml of the passata, then take the pan off the heat. Mix the rest of the passata with the remaining crushed garlic and the ketchup.
• Divide the mixture between the tortillas, then fold the sides in and roll them up. Pour half the passata sauce into a 22cm square baking dish, then place the enchiladas on top, side by side. Dot over the remaining sauce and sprinkle over the grated cheese, then bake for 25-30 mins until golden brown.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In a small saucepan over medium heat, combine the cream cheese and salsa. Cook, stirring until melted and well blended. Stir in chicken and pinto beans. Fill tortillas with the mixture, roll and place into the prepared baking dish. Spread cheese over the top. Cover with aluminum foil.
• Bake for 30 minutes, or until heated through. Garnish with your favorite toppings such as lettuce and tomatoes, or sour cream.

Steps:

• Combine both cheeses.
• Combine chicken, refried beans and salsa. Add 3 cups of combined cheeses.
• Heat oil in small skillet.
• Soften each tortilla in oil, approximately 5 seconds per side. Dip in enchilada sauce.
• Immediately fill with some of chicken mixture; roll and place in 13x9 pan.
• Repeat with remaining tortillas and filling.
• Top enchiladas with remaining sauce and cheese.
• Bake at 350º for 20-30 minutes, until cheese is melted and bubbly.

Steps:

• Heat 2 tbsp of the oil in your largest pan, then fry the onions, peppers, chopped chilli and coriander stalks with half the garlic for 10 mins until soft. Stir in 2 tsp ground coriander and 2 tsp cumin seeds, then fry for 1 min more. Meanwhile, in another frying pan, fry the chicken in the remaining oil, in batches, until browned - add it to the pan of veg as it is done.
• Stir the beans, sweetcorn, coriander leaves and 150ml of the passata into the veg and chicken. In a bowl, mix the rest of the passata with the other crushed garlic clove, the remaining spices and the sugar, then set aside.
• To assemble, lay the tortillas onto a board and divide the chicken mixture between them, folding over the ends and rolling up to seal. Divide the passata sauce into the dishes you are using, then top with the enchiladas. Dot over the soured cream, sprinkle with grated cheese and scatter with the sliced chilli.
• Cool and freeze (see freezing tips, below) or, if eating straight away, heat oven to 200C/180C fan/gas 6, then bake for 30 mins, scattering with more coriander leaves to serve, if you like.

Steps:

• Heat large pan with olive oil. Add chicken either whole or sliced into strips.
• Season chicken in pan with fajita seasoning, onion powder, cayenne pepper, and salt and pepper, using more or less according to your preferred taste.
• Meanwhile, as chicken cooks, drain beans from cans and rinse thoroughly in a colander. Place in food processor or bowl. Add water. Grind beans with food processor or a hand chopper until resembling refried bean texture, like a paste.
• Add cumin, more cayenne pepper if desired, and a generous amount of salt to bean paste. Blend well.
• Once chicken is cooked, remove from heat and cut in strips if not done so already. Set aside.
• Take a single corn tortilla, and spread a spoonful of bean paste on it. Put a few pieces of the cut up chicken down the center in a line. Add a sprinkle of the colby jack cheese blend.
• Roll up the tortilla and place seam side down in the casserole dish. Repeat using as many tortillas as it takes to fill the entire dish.
• With leftover bean paste, spread in cracks and crevices of enchiladas, like mortar on bricks.
• Sprinkle cheddar cheese over top of the entire dish.
• Bake in oven at 350 degrees for 15 or 20 minutes or until hot. Use broiler if necessary to melt cheese completely.
• Serve with a side of yellow rice and condiments such as sour cream and salsa.
• In a 13 x 9 casserole dish, spread bean paste thinly.