It doesn't get more comforting than this cheesy, rich and warming enchilada casserole - best enjoyed on a rainy day!
Corn tortillas get stuffed with chicken, peppers, sweetcorn, beans and onions, then baked in a richly spiced tomato sauce to create a midweek staple you'll be returning to again and again.
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Yields:
6 serving(s)
Prep Time:
35 mins
Cook Time:
50 mins
Total Time:
1 hr 25 mins
Cal/Serv:
612
Ingredients
For the sauce
3 Tbsp. olive oil
50 g plain flour
1 tsp. chilli powder, mild or hot
1/2 tsp. ground cinnamon, optional
1 tsp. dried oregano
2 Tbsp. tomato purée
800 ml vegetable stock
For the filling
1 Tbsp. olive oil
4 medium skinless chicken breasts, cut into 1.5cm pieces
1 red onion, finely chopped
2 mixed colour peppers, deseeded and finely chopped
1 green chillies, deseeded and finely chopped
400 g tin pinto, kidney or mixed beans, drained and rinsed
250 g sweetcorn, tinned or frozen
8 soft corn tortillas
200 g mature cheddar, coarsely grated
To serve, optional
soured cream
guacamole
Directions
Step 1Preheat oven to 190°C (170°C fan) mark 5. To make the sauce, heat oil in a medium pan over medium heat. Add flour, spices, oregano and tomato purée, then cook for 1min, until aromatic. Remove pan from heat and gradually whisk in the stock to make a smooth sauce. Return pan to heat and cook, whisking, until thickened. Simmer for a few min; check seasoning and set aside.
Step 2Next, make the filling. Heat oil in a large, deep frying pan and fry the chicken, onion and peppers for 5min, stirring occasionally. Add the chilli(es), beans, sweetcorn and three-quarters of the sauce. Simmer for 5min, until the chicken is cooked. Check seasoning and set aside.
Step 3Spread half the remaining sauce into the base of a rough 30 x 21 x 6cm ovenproof serving dish. Top with 2 tortillas in a single layer. Spoon on a third of the chicken mixture and sprinkle over a quarter of the cheese. Repeat layering tortillas, chicken mixture and cheese twice more. Top with final 2 tortillas, remaining sauce and cheese.
Step 4Cook in the oven for 30min, until golden and bubbling. Serve with soured cream and guacamole, if you like.
To get ahead, prepare to end of step 3 up to 3hr ahead; cover and chill. Complete recipe to serve, adding 5min cooking time, if needed.
Quorn strips or chunks of firm tofu would also work in this recipe, if you'd prefer to make it vegetarian.
Per serving:
Calories: 621
Protein: 38g
Fat: 25g
Saturates: 10g
Carbs: 54g
Sugars: 12g
Fibre: 9g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
