Enchiladas with Chicken and Beans

Recipe from Kate Logan
Enchiladas with Chicken and Beans
Cooking time: 1 hour
Servings 4
Enchiladas are a Mexican dish - pancakes with a spicy flavor. The filling is usually containing vegetables, but this time take it as a challenge and add chicken! In addition, we have a delicious mango sauce here in the recipe, isn't it tempting?


  • Bulb onion
    4 pcs.
  • Garlic
    8 cloves
  • Minced meat
    1,2 lbs.
  • Canned tomatoes in their juice
    2 cans
  • Tomato paste
    8 tbsp.
  • Basil
    8 leaves
  • Chili pepper
    to taste
  • Mozzarella
    12 oz.
  • Vegetable oil
    16 tbsp.
  • Mango
    4 pcs.
  • Tortilla
    4 pcs.
  • Chopped mint leaves
    0,8 tsp.
  • Brown sugar
    0,8 tbsp.
  • Olive oil
    4 tbsp.
  • Black pepper
    to taste
  • Salt
    to taste
  • Cilantro
    2 tsp.

Nutrition facts per serving

  • Calories

    140 kcal

  • Protein

    10 g

  • Fat

    4 g

  • Carbohydrates

    14 g


  • Cut the mango lengthwise, and remove the bone. Peel and finely chop into pieces. Put in a shallow bowl with a lid. Peel the tomatoes, finely chop and add to the mango. Put the mint, cilantro, and chopped green pepper. Season with olive oil to your taste, sugar, and ground black pepper. Mash with a blender to get a sauce texture. Cover, and put it in the fridge.

  • Boil the beans according to the instructions on the package. Heat the vegetable oil in a pan, add the finely chopped onion, and saute until soft for 5 minutes. Add the beans, chicken, chilli, cilantro, freshly chopped tomatoes, stirring, and tomato paste. Heat the whole mixture for 5-7 minutes and remove from the heat.

  • Grease each tortilla with the tomato sauce or paste, and add the filling. Roll up the tortillas and place them on a heatproof dish, seam side down. Cover with 2/3 of the mango sauce. Sprinkle with grated mozzarella cheese. Bake in a preheated oven at 350°F for about 20 minutes.

  • Take it out of the oven. Serve with the remaining mango salsa.


  • Put the mango salsa out of the fridge for 30 minutes before adding it to the enchilada.

Bon Appetit!

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