Tag Archives: Mexican

Mexico – Chicken Enchiladas and Refried Beans

I have never really tried Mexican food – having an aversion to kidney beans and avocado meant that I avoided going to Mexican restaurants or trying any recipes.  All I can say is big mistake!  These enchiladas are delicious – they are sweet, spicy, cheesy, incredibly filling and without a kidney bean or pile of green mush in sight.  With the refried beans on the side and a bowl of tangy salsa they make a great meal.  Enjoy!
Chicken Enchiladas
Serves 2 very hungry people (or 4 with a selections of accompaniments)
  • 1 jalapeno, seeded and chopped fine (or 1tbsp if using from a jar)
  • 1 medium onion, finely chopped
  • 1 tsp vegetable oil
  • ½ tsp salt
  • 2 medium cloves garlic, chopped finely
  • 1 tsp cayenne pepper
  • 1 tsp ground cumin
  • 1½  tsp sugar
  • 200g can passata
  • 125ml water
  • 3 tomatoes, chopped
  • 2 boneless, skinless chicken breasts
  • 100g cheddar cheese, grated
  • 4 soft corn tortillas
  • salt and ground black pepper
Preheat oven to 200°c
Put the onion, jalapeno, salt and oil in a large saucepan.  Cover and cook over medium heat, stirring until the onions and jalapeno have softened. Stir in the garlic, cayenne pepper, cumin, and sugar and cook for 1 minute. Stir in the passata, water, and chopped tomato. Bring to a simmer, and cook for 5 minutes until it starts to thicken.
Put the chicken in the pan and cover with the sauce. Reduce the heat, cover,
and simmer until chicken is cooked. Transfer the chicken to a plate.
Strain the sauce through a sieve into a bowl, pressing the onion mixture to
extract as much liquid as possible.  Season sauce with salt and pepper.
Shred the chicken. Add to the onion mixture, 3 tbsp of the sauce and 50g of the
cheese. Stir to combine.
Heat a frying pan and dry fry each tortilla for 5 seconds per side.  Spread the tortillas on a clean work surface, and spoon ¼ of the chicken mixture down the centre of each. Tightly roll each tortilla and lay seam-side down in a baking dish and pour the remaining sauce on top. Top with the remaining cheese. Cover dish with foil, and bake for 20 minutes.
Remove foil and bake for another 5 minutes to brown the cheese.
Refried beans
  • 400g can pinto beans, drained and rinsed
  • 1/2 red onion, finely chopped
  • 1 garlic clove, minced
  • 1/4tsp ground cumin
Put the beans into a saucepan and add enough water to just cover.
Add the onion, garlic and cumin and season with salt and pepper.
Bring to the boil then reduce to a simmer for ten minutes.
Drain the mixture and mash.