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Chicken & bean enchiladas New-recipe-icon

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

  • Prep: 10 mins
    Cook: 30 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 842
  • Carbohydrates 88
  • Saturated Fat 14
  • Sugar 16
  • Protein 46
  • Fat 36
  • Fibre 11
  • Salt 4.52

Nutrition per serving

  • Calories 842
  • Carbohydrates 88
  • Saturated Fat 14
  • Sugar 16
  • Protein 46
  • Fat 36
  • Fibre 11
  • Salt 4.52

Ingredients

  • 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

Method

  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.

  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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