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Chicken Enchiladas

5 from 2 votes

Chicken Enchiladas

Cooking Time Icon
Prep Time 25 mins
Cook Time 1 hr
Servings Icon
Servings 4 people

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Ingredients
  

For the enchilada

  • 4 Sicín Sásta chicken breast fillets, cut into very thin slices
  • Olive oil, for cooking
  • 2 onions, sliced
  • 1 red pepper, deseeded & sliced
  • 1 green pepper, deseeded & sliced
  • 2 cloves garlic, crushed
  • 1 red chilli, finely chopped
  • 400 g red kidney beans, drained & rinsed
  • 8 flour tortillas
  • 100g cheddar, grated

For the sauce

  • Olive oil, for cooking
  • 1 Large onion, chopped
  • 1 Clovegarlic, crushed
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1 tsp chillipowder
  • 0.5 tsp groundcumin
  • 500 g passata
  • 1 tbsp sugar
  • 1 tbsp apple cider vinegar
  • Salt & pepper

To serve

  • Fresh coriander, roughly chopped
  • Lime wedges
  • Sour cream

Instructions
 

  • For the sauce, heat a medium sized saucepan over medium heat and add a drizzle of oil. Once hot, add the onion and cook until onion is soft, about 5 minutes.
  • Add the garlic, oregano and spices, stir into the onion and cook for about 30 seconds.
  • Add the passata, sugar and vinegar. Season with salt & pepper then reduce heat to medium low and cook for about 20 minutes, until slightly thickened. Remove from heat then blend until smooth.
  • Pre-heat oven to 190°C / 170°C fan.
  • For the enchilada filling, heat a large frying pan over medium high heat with a drizzle of oil. Add the onion and cook until just tender, about 3 minutes.
  • Push the onion to one side of the pan and add the chicken with a drizzle of oil. Cook until lightly golden.
  • Add the sliced peppers, garlic and chilli, stir well to combine then cook for about 4 minutes until peppers are just going tender.
  • Add half of the enchilada sauce along with the red kidney beans. Season to taste and cook for another minute or so.
  • Lay the flour tortillas on a clean work surface then divide the chicken mixture evenly between them. Roll each one up around the filling then arrange side-by-side in a large ovenproof dish (about 20x30cm).
  • Spoon remaining enchilada sauce over the top, spreading it out slightly with the back of a spoon, then sprinkle with cheese.
  • Bake for about 20 minutes, until cheese is melted and golden brown.
  • Garnish with chopped coriander and, optional, slices of red chilli. Serve with sour cream and lime wedges.