Chicken Enchilada Filling
Shredded chicken with black beans, sweetcorn and peppers in a smoky chipotle tomato sauce. Roll, top with cheese and bake.
makes 22 blocks, about 40p each
- Time
- 50 min10 min prep · 40 min cook
- Makes
- 22 blocks
- Cost per blockPer block
- 40p
- Calories per blockCalories
- 76 kcal
- Spice
- 2 of 5
You’ll need
- 700gchicken thigh fillets
- 1 tin (240g drained)black beans
- 150gtinned sweetcorn, drained
- 1 (160g)red pepper, diced
- 1 (150g)onion, diced
- 300gpassata
- 20g (1 tbsp)chipotle paste
- 3 cloves (15g)garlic
- 10gcumin, oregano, smoked paprika
- 30ml (1 lime)lime juice
- 10gfresh coriander
- 15mlrapeseed oil
- 1 cubechicken stock cube
- 200mlwater, to make up the stock
Allergens: none of the 14 major allergens in the ingredients as listed. Check the labels on stock cubes, sauces and pastes, as brands vary.
Serve it
Rolled in tortillas, topped with salsa and cheese, baked 20 minutes at 200°C · Burrito bowls with rice · Nachos
Method
- Step 1: Heat the oil in a large casserole over a medium heat and soften the onion and pepper for 8 minutes. Add the garlic and spices for 1 minute.
- Step 2: Stir in the chipotle paste, passata and stock, add the whole chicken thighs, cover and simmer until tender. (25 min)
- Step 3: Lift out the chicken, shred it with two forks and return it with the black beans and sweetcorn.
- Step 4: Simmer, uncovered, for 10 minutes until thick enough to roll in a tortilla.
- Step 5: Off the heat, add the lime juice and coriander, season, cool and freeze in 70g blocks.
Hotter: add another tbsp of chipotle paste and a chopped jalapeño.
| kcal | protein | carbs | fat | fibre | salt | |
|---|---|---|---|---|---|---|
| Per block | 76 | 7.7g | 5g | 2.6g | 1.5g | 0.33g |
| Per 3 blocks | 228 | 23.1g | 15g | 7.8g | 4.5g | 0.99g |
Cook’s notes
- For enchiladas for two, roll 6 defrosted blocks in 4 tortillas, cover with 200g passata and grated cheese, and bake.
- Keep it thick so the tortillas don't go soggy.
- Turkey thigh works just as well.
Serve it
Rolled in tortillas, topped with salsa and cheese, baked 20 minutes at 200°C · Burrito bowls with rice · Nachos.
Freeze, reheat and serve
- Freeze
- Cool it within two hours, portion it into 70g blocks in a silicone tray, then bag and label them. It keeps for 3 months.
- Reheat
- Microwave 3 blocks, covered, for 1 minute, stir, then heat for another 1 to 2 minutes until piping hot all the way through. Or warm them in a pan with a splash of water. Never refreeze thawed blocks.
- A portion
- 3 blocks (210g) make a dinner for one adult: about 228 kcal and 23.1g protein before rice, bread or potatoes.
Chicken Enchilada Filling questions
What if I can't find chipotle paste?
Finely chopped chipotles in adobo work, or use a teaspoon of smoked paprika with a pinch of chilli powder for the smoky flavour.
Can I use frozen sweetcorn?
Add it from frozen with the black beans; it thaws and cooks in the 10-minute simmer.
Can I make it vegetarian?
Swap the chicken for a second tin of beans and some diced sweet potato, simmered until soft, and use a vegetable stock cube.
Sauces that go with it
You might also like
Updated . Nutrition, costs and yields are estimates. Gluten-free assumes gluten-free stock cubes.