Chicken and bean enchiladas
Nutrition per serving
Tortillas filled with chicken and kidney beans, rolled up, covered in a spicy tomato sauce and baked until golden. Sociable and filling, these Mexican enchiladas warm up a chilly evening.
Preparation: 20 min | Cooking: 25 min | Servings: 4 | Difficulty: Medium
Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 502 kcal · 30 g protein · 62 g carbohydrate · 13 g fat
Ingredients
- 8 corn tortillas
- 2 chicken breasts
- 1 tin of kidney beans
- 2 tins of chopped tomatoes
- 1 tsp cumin
- 80 g grated cheese
Method
- Cook and shred the chicken, then mix it with the beans and cumin.
- Make a spicy tomato sauce.
- Fill the tortillas, roll them up and place them in a baking dish.
- Pour over the sauce, sprinkle with cheese and bake for 20 minutes.
Nutritional benefits
Chicken and kidney beans combine animal and plant protein with fibre, making this a very filling dish. Corn tortillas are naturally gluten-free, and the tomato sauce provides lycopene. A sociable, well-rounded meal, best balanced with a green salad.
Variations and substitutions
- Vegetarian: just beans and vegetables.
- With minced beef.
- Spicier: chilli, jalapeños.
- With avocado and fresh coriander.
Storage and making ahead
Keeps for 3 days and can be reheated in the oven. Can be prepared ahead.
💡 Good to know
Warm the tortillas slightly before rolling them: they become pliable and will not crack.
Related reading
Discover more high-protein recipes · healthy & balanced recipes.
The foods in this recipe: tortillas · corn · chicken breasts · kidney beans · tomatoes.
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