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
3Tbsp.
olive oil
50g
plain flour
1tsp.
chilli powder, mild or hot
1/2tsp.
ground cinnamon, optional
1tsp.
dried oregano
2Tbsp.
tomato purée
800ml
vegetable stock
For the filling
1Tbsp.
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
400g
tin pinto, kidney or mixed beans, drained and rinsed
250g
sweetcorn, tinned or frozen
8
soft corn tortillas
200g
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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
