Cinco de Mayo, too.&description=Chicken%20and%20Bean%20Enchiladas"
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Cinco de Mayo, too." alt="Chicken and bean enchiladas with tomato sauce and cheese topping in a white baking dish" style="width: 500px; max-width: 500px; max-height: 600px; height:auto; width:auto; object-fit: contain;" /> Click on the image, above to submit to Pinterest.
Chicken and Bean Enchiladas
Chicken and Bean Enchiladas is a modern British recipe (based on a Mexican original) for a dish of spiced chicken, beans and bell peppers wrapped in tortillas that are cooked in a tomato sauce topped with cheese. The full recipe is presented here and I hope you enjoy this classic British version of: Chicken and Bean Enchiladas.
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Ingredients:
1 tbsp rapeseed oil
2 red onions sliced
2 red bell peppers, de-seeded and sliced
2 garlic cloves, crushed
2 tsp chipotle paste (add extra if you prefer more heat)
2 skinless chicken breasts, cut into thin strips
400g tin black beans or kidney beans
small bunch of coriander, chopped
500ml passata
1 tsp ketchup or sugar
6 medium tortillas
50g mature cheddar, grated
green salad, to serve
Method:
Pre-heat your oven to 200C (180C fan/gas mark 6).
Set a large frying pan over medium heat. Once hot add the oil and use to fry the onions, bell peppers and garlic for 15 minutes, stirring occasionally, until the vegetables has softened. Stir in the chipotle paste, and fry for 1 minute more. Add the chicken strips, turning them over in the mixture so they cook through (about 5-10 minutes).
Stir in the beans, coriander and 150ml of the passata, then take the pan off the heat. In a bowl, mix together the remainder of the passata with the remaining crushed garlic and the ketchup.
Divide the bean mixture between the tortillas, then fold the sides in and roll them up. Pour half the passata and garlic sauce into the base of a 22cm square baking dish, then sit the enchiladas on top, side by side (with the seam side down).
Dot over the remaining sauce and sprinkle over the grated cheese. Transfer to the centre of your pre-heated oven and bake for 25–30 minutes until golden brown.
Cinco de Mayo, too." alt="Chicken and bean enchiladas with tomato sauce and cheese topping in a white baking dish" style="width: 500px; max-width: 500px; max-height: 600px; height:auto; width:auto; object-fit: contain;" />
Click on the image, above to submit to Pinterest.