Easy chicken & bean enchiladas
Prep
10 mins
Cook
30 mins
Servings
4
Difficulty
Medium
These easy chicken and bean enchiladas are my go to when I need dinner on the table fast. Using rotisserie chicken from the supermarket cuts your prep time way down, and kidney beans are packed with fiber and protein so you're getting real nutrition without the fuss. Everything comes together in just 40 minutes from start to finish, which means you can have a homemade, satisfying meal ready before anyone gets too hungry. The best part is how affordable it all is, especially when you use pantry staples and budget friendly ingredients like canned beans and sweetcorn. Trust me, once you make this once, you'll be adding it to your regular rotation.
Ella x
Ingredients
- 1 tbspvegetable oil
- 11 red onion chopped
- 11 garlic clove crushed
- 1 tbspfajita seasoning
- 12 x 395g cans kidney beans in chilli sauce
- 12 roast chicken legs meat shredded off the bone
- 195 gcan sweetcorn drained
- 18 flour tortillas
- 140 ghard cheese grated
Detail level
Instructions
- 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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