Chicken, Corn & Black Bean Enchiladas

Chicken, Corn & Black Bean Enchiladas

with Red Sauce and Crushed Nacho Topping

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These enchiladas are stuffed to the brim with Mexican spiced chicken, cheese, black beans and a special ingredient...tortilla chips! Adding crushed chips to these enchiladas gives them an extra layer of crunch. Don't forget to smother it all in the red sauce and lime crema!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Chicken Thighs

12 unit

Flour Tortillas, 6-inch


85 g

Tortilla Chips

2 tbsp

Mexican Seasoning

1 cup

Cheddar Cheese, shredded


9 tbsp

Sour Cream


1 unit


1 can

Black Beans

1 tbsp

Tomato Paste

9 g


56 g

Corn Kernels

1 tbsp



Not included in your delivery

3 tbsp



Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories1034 kcal
Fat44 g
Saturated Fat12 g
Carbohydrate97 g
Sugar3 g
Dietary Fiber7 g
Protein59 g
Cholesterol185 mg
Sodium1037 mg
Utensilsarrow down iconarrow down icon
Garlic Press
Paper Towel
Large Non-Stick Pan
Measuring Spoons
Large Bowl
Small Bowl
Measuring Cups
9x13" Baking Dish
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat your broiler to high (to broil enchiladas).

Wash and dry all produce.* Peel, then mince or grate garlic. Zest, then juice half the lime. Cut remaining lime into wedges. Drain, then rinse black beans. On a clean cutting board, pat chicken dry with paper towel, then cut into 1/2-inch pieces.


Heat a large non-stick pan over high heat. When pan is hot, add 1 tbsp oil, then chicken. Sprinkle over 1 tbsp Mexican seasoning. Cook, stirring often, until chicken is cooked through, 5-7 min. (TIP: Cook to a min. internal temp. of 74°C/165°F.**) Transfer chicken to a large bowl, then add corn and black beans. Stir to combine. Set aside.


Using the same pan, reduce heat to medium. Add another 1 tbsp oil, then tomato paste, garlic and remaining Mexican seasoning. Cook, stirring often, until fragrant, 1-2 min. Meanwhile, in a small bowl, whisk together 1 1/2 cups cold water and cornstarch. Remove pan from heat. Add cornstarch mixture and stir together. Return pan to heat over medium-low. Cook, stirring often, until sauce is slightly thickened, 3-4 min.


Spray or wipe a 9x13-inch baking dish with 1 tbsp oil. On a clean work surface, arrange tortillas. Over half of each tortilla, divide chicken mixture. Roll tortillas up to close. Place, seam-side down, in the prepared baking dish. Drizzle half the red sauce over enchiladas.


In another large bowl, crumble tortilla chips. Add cheese and stir together. Sprinkle tortilla chip mixture over assembled enchiladas. Broil in middle of oven until cheese melts, 3-4 min. Meanwhile, in another small bowl, combine sour cream, lime zest, lime juice and 2 tbsp water. Season with salt and pepper. Stir to combine.


Divide enchiladas between plates. Spoon over remaining red sauce. Dollop with lime crema. Squeeze over a lime wedge, if desired.