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Chicken & Baked Bean Enchiladas

 Serves 4

Ingredients

  • 500g chicken breasts
  • 500ml chicken stock
  • 1 tablespoon olive oil
  • 1 red onion, diced
  • 1 yellow pepper, diced
  • 1 red chilli, finely chopped
  • 2 cloves garlic, chopped
  • Sea salt & freshly ground black pepper
  • 2 heaped teaspoons mild chill powder
  • 2 heaped teaspoons dried oregano
  • 2 heaped teaspoons ground cumin
  • 2 heaped teaspoons ground coriander
  • 1 x 420g tin Batchelor’s Baked Beans
  • 300ml jar mild salsa
  • 4 flour tortilla wraps
  • 75g cheddar, grated
  • Sour cream, lime segments & chopped coriander to serve (optional)

Method

  1. Bring the chicken stock to the boil in a small pot. Add the chicken breasts. Ensure they are covered by the stock. If not add some boiling water. Bring back to the boil and reduce to a simmer. Simmer for 20 minutes. Turn off the heat and leave to sit in the boiling water for another 5 minutes.
  2. Preheat the oven to 190 degrees / 170 degrees fan.
  3. Heat the oil in a large frying pan over a medium heat.
  4. Add the onion, pepper, chilli and garlic to the pan. Season with sea salt & freshly ground black pepper and fry gently for 4-5 minutes.
  5. Add the mild chilli powder, oregano, ground cumin and ground coriander. Stir well.
  6. Remove the chicken from the stock and slice.
  7. Add the chicken and baked beans to the frying pan and stir well. Bring back to the boil and then turn off the heat.
  8. Grease the bottom of oven dish with a small amount of oil on some kitchen paper. (Use an oven dish that you think the four wraps will fit in snugly.)
  9. Divide the mixture between the 4 tortilla wraps. Then roll them up tightly and place them seam side down in the oven dish.
  10. Spoon the salsa over the top of the wraps. Sprinkle with the grated cheese and place in the oven for 20 minutes.
  11. Remove from the oven. Carefully lift each wrap out onto serving plates. Serve with some sour cream, lime segments and chopped coriander.

 

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