Smoky Chicken & Black Bean Enchiladas Rojas

⏱ 50 min · Serves 4

Tender shredded chicken and black beans rolled in soft tortillas, blanketed in a quick smoky chipotle-tomato sauce and baked under a bubbling cheese crust. Weeknight-friendly, crowd-pleasing, and even better with a squeeze of lime.

Per serving: 702 kcal · 50.0g protein · 58.0g carbs · 30.0g fat

Ingredients

• 2 tbsp olive oil
• 1 onion, finely chopped
• 3 garlic cloves, crushed
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 tsp dried oregano
• 1 tbsp tomato paste
• 1-2 chipotles in adobo, chopped (plus 1 tsp of the adobo sauce)
• 400g tin chopped tomatoes
• 250ml chicken stock
• 1 tsp sugar
• 400g cooked chicken, shredded (about 2 breasts or leftover roast)
• 400g tin black beans, drained and rinsed
• 8 medium corn or flour tortillas
• 200g mature cheddar or Monterey Jack, grated
• Salt and black pepper
• To serve: 3 tbsp soured cream, small handful coriander, 1 lime, sliced spring onion

Method

1. Preheat the oven to 200C/180C fan/400F.
2. Heat the oil in a large frying pan over medium heat. Cook the onion with a pinch of salt for 6-7 minutes until soft, then add the garlic, cumin, smoked paprika and oregano and stir for 1 minute until fragrant.
3. Stir in the tomato paste and chipotle, cook 1 minute, then add the chopped tomatoes, stock and sugar. Simmer 10 minutes until slightly thickened, then season and blitz smooth with a stick blender if you like a silky sauce.
4. Spoon about a third of the sauce into a bowl and mix with the shredded chicken and black beans. Season well.
5. Warm the tortillas briefly (20 seconds in the microwave or a few seconds in a dry pan) so they roll without cracking.
6. Spread a few spoons of sauce over the base of a large baking dish. Fill each tortilla with the chicken mixture and a little cheese, roll up, and set seam-side down in the dish.
7. Pour the remaining sauce over the top, making sure the ends are covered, then scatter with the rest of the cheese.
8. Bake for 20-25 minutes until bubbling and golden. Rest 5 minutes, then finish with soured cream, coriander, spring onion and lime wedges.