NZ Woman's Weekly

Chicken & bean enchiladas

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This is an easy crowd pleaser. Make the mixture in advance, then simply wrap and cook the enchiladas while you whip up a salad.

Beans are a great way to make meat go further. You could use beef or pork instead. Buy Mexican spice at the supermarket, or use taco or chilli seasoning to taste.

  • 2 tbsp olive oil
  • 1 onion, finely diced
  • 1 celery stalk, finely diced
  • 1 clove garlic, crushed
  • 1 tbsp Mexican or taco spice
  • 2 small chicken breasts, diced
  • 1 can mild chilli beans
  • 1 cup water
  • 1 cup homemade tomato sauce or passata
  • 6 medium tortillas or wraps
  • ½ cup mozzarella cheese, grated

1 Heat the oil in a large frying pan and saute the onion, celery, garlic, spice and chicken breasts over a medium heat for about 5 minutes, until lightly coloured and fragrant.

2 Add the beans, water and ½ a cup of the tomato sauce. Simmer, covered, for about 8-10 minutes until chicken is cooked and saucy. Set aside to cool for 10 minutes.

3 Preheat the oven to 180°C. Divide the mixture between the wraps and roll up to make logs. Arrange them with the fold underneath to fit neatly in an ovenproof dish. Spoon remaining sauce over the top of the wraps and sprinkle with cheese. Bake for 15-20 minutes until golden and bubbling. If you like, serve with sour cream, sweet chilli sauce and summer greens on the side.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See

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