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Chicken and Bean Enchiladas

Try this delicious, spicy and healthy alternative to the much loved enchilada!


  • 1 tablespoon oil

  • 1 large onion, chopped

  • 1 red capsicum, sliced

  • 1 teaspoon cumin

  • 1 teaspoon coriander

  • Chilli flakes, to taste

  • 350-400g chicken, cooked and chopped

  • 425g can baked beans

  • 2 cups grated KRAFT Livefree Cheese

  • 8 mini white corn tortillas, prepared as per packet directions

  • 300g jar salsa2 tomatoes, chopped

  • ½ red onion, chopped

  • 1/3 cup chopped coriander

  • Green Salad, to serve


  • 1.

    Heat the oil in a frypan and sauté the onions and capsicum until softened, add spices and cook for one minute. Stir in cooked chicken, beans and 1 1/4 cups of cheese.

  • 2.

    Divide filling into 8 and spoon down centre of tortillas. Roll to enclose filling and place, seam side down, into a lightly greased shallow baking dish. Sprinkle with remaining cheese. Bake, covered, in a moderate oven 180oC for 15 minutes. Uncover and bake for a further 10 minutes or until the cheese has melted.

  • 3.

    Combine the salsa, tomatoes, red onion and coriander then spoon over the enchiladas. Place onto serving plates with green salad. Serve immediately


Serves 4

Preparation time: 30 minutes

Cooking time: 45-50 minutes

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