Just Cooking recipes

Chicken and bean enchiladas

Recipe from Just Cooking in association with Fresh Living


Just Cooking

BBC Lifestyle



• Olive oil, for frying
• 2 garlic gloves, crushed
• 1 red onion, chopped
• 2 red chillies, finely chopped
• 1 green or red pepper, diced
• 2 tsp (10ml) ground cumin
• 2 tsp (10ml) ground coriander
• 2 cups cooked shredded chicken (you can use leftover chicken, boiled chicken, rotisserie chicken or whatever you like)
• 1 can (410g) sweetcorn kernels (or 2 cobs)
• 1 can (410g) kidney beans, drained
• Salt and milled pepper


• Olive oil, for frying
• 8 tomatoes, quartered (or 1 can chopped tomatoes)
• 4 spring onions, sliced
• 2 garlic cloves, crushed
• 1-2 tsp (5-10 ml) chilli powder
• Juice of 1 lime
• 1-2 tsp (5-10ml) sugar
• Salt and milled pepper
• Handful each fresh parsley and coriander
• About 1 cup (250ml) vegetable stock


• 4-6 tortillas
• 200g cheddar cheese, grated
• Sour cream, avocado, fresh coriander and chilli, to serve

Preparation method


  1. Heat olive oil in a pan.
  2. Fry onion, garlic and chilli to soften.
  3. Add green or red pepper, and stir in cumin and coriander.
  4. Cook for about 3 minutes.
  5. Add chicken, corn and beans.
  6. Simmer for 5 minutes, and season to taste.
  7. Set aside.


  1. Place tomatoes in a dry pan, and cook to char skins.
  2. Add a good glug of oil, garlic, sliced spring onions and chilli powder. Cook for a few minutes.
  3. Add lime juice, sugar, salt and stock. Simmer for about 20 minutes.
  4. Purée with a stick blender, then stir in herbs.


  1. Wrap each tortilla with filling, place in a baking dish and top with sauce. Scatter over grated cheddar cheese
  2. Bake in oven at 180ºC oven for 20 minutes, or until the cheese is melted. Serve with sour cream, avocado, fresh coriander and chilli.