‘Bring out your leftovers’ baked chicken enchiladas

‘Bring out your leftovers’ baked chicken enchiladas

Recipes From a Normal Mum
David Loftus

Here’s a very quick Monday night dinner that’s perfect for the day after the hearty family Sunday roast. The amount of chicken is irrelevant – in fact these enchiladas are still lovely and filling when served vegetarian style. We use these to hoover up any veggies in need of sacrifice, so the ones below are just a suggestion. This will make dinner for tonight and another portion for tomorrow.


Quantity Ingredient
2 tablespoons vegetable oil
1 red onion, peeled and sliced
1 pepper, deseeded and sliced
2 garlic cloves, peeled and crushed
400g tinned chopped tomatoes
1 teaspoon chilli powder
1 teaspoon ground cumin
leftover cooked chicken, shredded
400g tinned black eyed beans, drained
325g tinned sweetcorn, drained
6 tortilla wraps
150g half-fat creme fraiche
75g strong cheese, grated, such as cheddar
ground black pepper
a handful fresh coriander, chopped, (optional)


  1. Preheat the oven to 180°C. Grease 2 ovenproof dishes that are as wide as the tortillas with 1 tablespoon of the oil. Heat the remaining oil in a large frying pan over a moderate heat. Fry the onion for 5 minutes until it starts to brown slightly, then add the pepper slices and garlic and fry for 2 more minutes. Add the tomatoes, chilli and cumin and reduce to a low heat. Gently cook for 5 minutes.
  2. Stir through the cooked chicken, black eyed beans and sweetcorn. Leave to heat through for 15 minutes, allowing the sauce to reduce a little. Remove the pan from the heat and spoon a sixth of the mixture into the centre of each tortilla. Wrap each tortilla up like a cigar, leaving both ends open, and place 3 in each dish, with the ‘join’ facing downwards. Mix the crème fraîche with the cheese and some black pepper and spread over the top of the enchiladas. Bake for 30 minutes. Serve scattered with coriander and a crunchy side salad if you like.
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