Easy chicken & bean enchiladas

A tray of food Family Meal Recipes

Preparation and cooking time

  • Prep:10 mins
  • Cook:30 mins
  • Easy
  • Serves 4

Make the most of your roast dinner by using up leftover chicken in these filling wraps

Nutrient Unit
kcal 842
fat 36g
saturates 14g
carbs 88g
sugars 16g
fibre 11g
protein 46g
salt 4.52g


  • 1 tbsp vegetable oil
  • 1 red onion , chopped
  • 1 garlic clove , crushed
  • 1 tbsp fajita seasoning
  • 2 x 395g cans kidney beans in chilli sauce
  • 2 roast chicken legs , meat shredded off the bone
  • 195g can sweetcorn , drained
  • 8 flour tortillas
  • 140g hard cheese , grated
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  • STEP 1

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.

  • STEP 2

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.

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