Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Sauce
Filling
Assembly
Equipment
Saucepan; frying pan; baking dish; oven; thermometer.
Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.
Steps
Make the sauce · About 12 min
- Heat 20 ml neutral oil; cook 120 g onion, finely chopped for 5 minutes. Add 10 g garlic, minced; stir for 1 minute. Add 500 g passata, 1 tsp ground cumin, 1 tsp mild chili powder, ½ tsp salt and 100 ml water; simmer for 6 minutes. Heat oven to 200°C / 400°F.
Fill · About 10 min
- Mix 400 g cooked chicken, shredded, 240 g cooked black beans, drained, 100 g cheddar, grated. Spread a little sauce in a baking dish. Warm 8 tortillas briefly in a dry pan; fill and roll each tortilla. Arrange seam-down.
Bake · About 25 min
- Cover with remaining sauce and 80 g cheddar, grated. Bake for 20–25 minutes.
Check: The filling must reach 74°C / 165°F and the edges should bubble.
Rest · About 5 min
- Rest for 5 minutes before lifting portions with a wide spatula.
Tips
- Warm tortillas so they roll without tearing.
- Include time to cook chicken separately if starting with raw meat.
Substitutions
- In Chicken enchiladas, replace black beans with cooked pinto beans.
- Use corn tortillas, warmed well, instead of flour tortillas.
Storage
- Get perishable Chicken enchiladas into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Chicken enchiladas within two days, keeping it covered at 4°C / 40°F or colder.
- Bring cooked Chicken enchiladas to 74°C / 165°F, stirring or turning it for even heating. When Chicken enchiladas is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
- If Chicken enchiladas includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Chicken enchiladas becomes softer in storage.
Make ahead
- Make sauce and shred cooked chicken one day ahead; refrigerate separately.
- Assemble just before baking to avoid very soft tortillas.
FAQ
Does the enchilada filling allow uncooked chicken?
No. This recipe requires cooked chicken before assembly.
Why are tortillas soggy?
Too much sauce or long storage after assembly can soften them.
Can I freeze portions?
Freeze cooled portions for up to two months; thaw in the fridge and reheat thoroughly.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
