Beaumont School Food Technology Department
Recipe title: Chicken and Bean Enchiladas serves 4
Please bring from home:
I oven proof dish (3 pint size minimum) or 40p
4 Skinless chicken breasts (fillets or pieces)
4 Flour tortillas
150g Cheese
1 can Sweetcorn (or 150g frozen)
1 can Beans (refried, black, pinto or mixed)
1 Red pepper
1 Onion (red if possible)
1 bottle Passata (or 1 tin tomatoes)
2 tbs Oil*
1-2 tsp Chilli powder*
1 heaped tsp Cumin*
1 heaped tsp Coriander*
1 tsp Garlic powder*
1 tsp Caster sugar*
Time plan/Method
1. Pre-heat oven to 200oc.
2. Wash, chop and prepare any vegetables. Drain the beans and sweetcorn using a sieve over the plughole. Dice the chicken breast on a red chopping board.
3. Heat the oil in your large pan, then fry the onions, peppers, chilli and coriander the garlic for 5 mins until soft on a medium heat (number 3 or 4 on the control).
4. Add to the frying pan the chicken (or quorn) until lightly browned.
5. Stir the beans, sweetcorn, coriander, chilli and 150ml of the passata (or ½ can tomatoes) into the veg and chicken pan.
6. In your serving (oven proof) dish, a bowl, mix the rest of the passata with the garlic and the sugar.
7. Lay the tortillas onto a board and divide the chicken mixture between them, folding over the ends and rolling up to seal. Place the folded enchiladas onto the tomato layer and sprinkle with grated cheese.
8. Bake for 25- 30 mins, until golden brown and 75 oc.
