Enchiladas Recipe UK: Easy Chicken and Black Bean Bake

Enchiladas are a Mexican dish of filled tortillas rolled or folded around a savoury filling, covered with sauce and baked. This version pairs chicken, black beans and sweetcorn with a quick tomato-and-spice sauce, using ingredients that are easy to find in UK supermarkets; flour tortillas make it especially straightforward to assemble.

Ingredients

500 g (1 lb 2 oz) boneless, skinless chicken breast, cut into bite-sized pieces
1 tbsp (15 ml) olive or vegetable oil, divided
1 medium onion, about 150 g (5 oz), finely chopped
2 garlic cloves, about 6 g, finely chopped or crushed
1 tsp (5 ml) ground cumin, about 2 g
1 tsp (5 ml) mild chilli powder, about 2 g; use less for a milder filling
1 tsp (5 ml) sweet paprika, about 2 g
500 ml (2 cups plus 2 tbsp) passata
120 ml (½ cup) chicken stock
1 tbsp (15 ml) tomato purée, about 16 g
1 x 400 g (14 oz) tin black beans, about 240 g (1½ cups) drained and rinsed
100 g (¾ cup) sweetcorn, drained if tinned or thawed if frozen
8 medium flour tortillas, about 20 cm (8 inches) across
200 g (2 cups) grated mature Cheddar
½ tsp (2.5 ml) fine salt, about 3 g, plus more to taste
¼ tsp (1.25 ml) ground black pepper, about 0.5 g
2 tbsp (30 ml) chopped fresh coriander, about 5 g, optional

Instructions

Heat the oven to 400°F (200°C), or 180°C fan. Chop the onion and garlic, cut the chicken into similar-sized pieces, drain and rinse the beans, and measure out the remaining ingredients. Having the filling and sauce ingredients ready before you start makes the short stovetop stages easier to manage.
Heat half the oil in a large frying pan over medium-high heat. Add the chicken in a single layer, seasoning with the salt and pepper. Cook for about 12 minutes, turning the pieces so they brown on several sides. Check the thickest pieces with a food thermometer: USDA FSIS gives 165°F (74°C) as the safe minimum internal temperature for poultry. If any pieces have not reached it, continue cooking and check again. Transfer the chicken to a clean plate.
Reduce the heat to medium and add the remaining oil to the pan. Cook the onion for about 3 minutes, stirring until softened, then add the garlic, cumin, chilli powder and paprika. Stir for 30 seconds, just until fragrant; spices can become bitter if they scorch. Pour in the passata and stock, stir in the tomato purée, and simmer for about 4 minutes. Taste the sauce and adjust the salt or chilli. It should be pourable rather than thick like a paste.
Return the cooked chicken to the pan and stir in the black beans and sweetcorn. Spoon about 120 ml (½ cup) of the sauce into the bottom of a 23 x 33 cm (9 x 13 inch) baking dish. This thin layer helps keep the tortillas from sticking and gives their undersides a little moisture as they bake.
Divide the filling evenly between the eight tortillas, placing it in a line just below the centre of each one. Sprinkle about 80 g (¾ cup) of the cheese through the filling, reserving the rest for the top. Roll each tortilla snugly around the filling and place it seam-side down in the dish. If a tortilla cracks, overlap the edges slightly or use a spoonful of sauce to help it soften; it will still bake well.
Pour the remaining sauce evenly over the rolled tortillas and scatter the reserved cheese on top, including the ends. Bake uncovered for 20 minutes, until the sauce bubbles at the edges and the cheese is melted with a few golden spots. If you like, scatter over the coriander just before serving. Serve hot, using a wide spatula to lift out two enchiladas per person.

Tips

Keep the tortillas flexible. Fresh flour tortillas usually roll without trouble. If yours feel dry or stiff, warm them briefly in a dry frying pan or microwave them under a barely damp clean tea towel. Do this just before filling, since tortillas cool and firm up quickly.
Watch the sauce consistency. Passata varies between brands. If yours is very thick, add a splash of stock or water; if it is unusually runny, simmer it for another minute or two. A thin coating on the bottom of the dish and sauce over the top keeps the rolls from drying, but the tortillas should not be swimming in liquid.
Adjust the chilli for UK products. UK chilli powder can mean a hot ground chilli rather than the mild blended seasoning sometimes sold as US-style chilli powder. Start with ½ teaspoon if you are unsure, taste the sauce, and add more only if wanted. Ground cayenne is hotter, so use it sparingly.
Choose a sensible substitute for dried Mexican chiles. Some traditional enchilada sauces use rehydrated dried chiles such as ancho, which can be harder to find. This quick passata sauce is a convenient alternative; for a deeper, slightly smoky flavour, add ½ teaspoon of smoked paprika, though it will not have exactly the same fruity chile taste.

Serving Suggestions

Serve the enchiladas straight from the baking dish while the cheese is still soft. A crisp green salad with lettuce, cucumber, tomatoes and a lime dressing cuts through the rich sauce, while plain rice or a simple green salad makes the meal go further. For a more substantial spread, add extra black beans, sliced avocado, or a bowl of lightly dressed cabbage.

Offer lime wedges, chopped coriander, sliced spring onions and a small bowl of sour cream or plain yoghurt at the table so everyone can finish their portion to taste. For extra heat, put hot sauce or sliced fresh chilli on the side rather than making the whole tray very spicy. If serving children or guests who prefer milder food, keep the filling gently seasoned and let people add heat individually.

Variations

Use cooked chicken: Leftover roast chicken works well and saves the chicken-cooking stage. Use about 400 g (14 oz) shredded cooked chicken, stir it into the sauce with the beans and corn, and heat the filling until steaming before rolling. Do not use chicken that has been left at room temperature for more than two hours.

Make it vegetarian: Omit the chicken and increase the black beans to 2 tins, about 480 g (3 cups) drained. Add a diced red pepper or 150 g (1 cup) sliced mushrooms and cook them with the onion until tender. This gives the filling plenty of substance while keeping the same sauce and baking method.

Try a different cheese or tortilla: Monterey Jack, a mild grated cheese, or a mixture of Cheddar and mozzarella can replace the Cheddar. Mozzarella makes a stretchier, milder topping. Corn tortillas are closer to the style used in many Mexican enchilada traditions, but they are smaller and can split more easily; warm them first and use more tortillas if they are narrower than 20 cm.

Make it hotter or smokier: Add a finely chopped jalapeño with the onion, or stir a little chipotle paste into the sauce. Chipotle gives a noticeable smoky heat, so begin with ½ teaspoon and taste before adding more. These changes alter the sauce’s flavour rather than its method, and the chilli level can be adjusted without changing the cooking time.

Storage and Reheating

Let leftovers stop steaming, then refrigerate them in a covered container within 2 hours of cooking. They keep for 3–4 days in the fridge. For the best texture, store portions with their sauce rather than separating the tortillas from it; the tortillas soften as they sit, but the filling remains tasty. If you know you will have leftovers, you can also reserve a little fresh coriander and add it only when serving.

Reheat individual portions in a microwave until hot all the way through, turning or rearranging them halfway if needed. For a larger portion, cover the dish with foil and warm it in an oven at 350°F (180°C) until thoroughly hot, removing the foil for the last few minutes if you want to refresh the cheese. Use a food thermometer to check that reheated leftovers reach 165°F (74°C), the USDA FSIS safe temperature. Reheat only the amount you plan to eat.

To freeze, cool the enchiladas promptly, wrap the dish well or pack portions into a freezer-safe container, and freeze for up to 2–3 months for best quality. Thaw overnight in the refrigerator before reheating, or heat from frozen for longer, keeping the dish covered so the edges do not dry out. Check the centre reaches 165°F (74°C) before serving. Do not leave cooked enchiladas at room temperature to thaw.

Frequently Asked Questions

Can I make these enchiladas ahead?
Yes. Assemble the dish, cover it and refrigerate it for up to 24 hours before baking. Since the filling and tortillas will be cold, allow a little extra oven time and check that the centre is piping hot; the chicken must already have been cooked safely before assembly. You can also prepare the sauce and filling separately a day ahead, then roll and bake just before dinner.

Why are my tortillas splitting?
They may be cold, dry or overfilled. Warm them briefly to make them more pliable, divide the filling evenly, and roll without forcing the edges to meet tightly. Flour tortillas are usually forgiving, while corn tortillas benefit especially from warming. A small tear is not a problem: place the seam underneath and cover the roll with sauce.

Can I use tinned or leftover chicken?
Yes. Use cooked chicken that has been refrigerated safely, shred or chop it, and stir it into the sauce with the beans and sweetcorn just long enough to heat through. A tin of drained chicken can also work, although it may be softer and less flavourful than freshly cooked chicken. Avoid adding raw chicken directly to the tortillas; it needs to be cooked and temperature-checked first.

Can I make the sauce without passata?
Use a 400 g (14 oz) tin of chopped tomatoes blended until smooth, then simmer the sauce until it thickens slightly. The result may be a little chunkier or more acidic than passata, so taste it and add a small pinch of sugar only if it needs balancing. Tomato purée, stock and spices still provide the seasoning and body.

Can I prepare these without dairy?
Yes. Leave off the cheese or use a dairy-free grated alternative that melts well. The filling and tomato sauce contain no dairy as written. If you omit cheese, make sure the tortillas are well covered with sauce so the tops do not dry out, and check the dish is bubbling before serving.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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