Cheap and cheerful chicken enchiladas
Chicken enchiladas are a student favourite for a reason. They're cheap, tasty and seriously filling! Added bonus is they're also super easy to make. Here's how!
Credit: Alanagkelly – Flickr
Chicken enchiladas have long been a student recipe favourite cause they're so easy peasy to throw together, and can be frozen into single portions to keep you going throughout the week.
You might not think that a dish like this would freeze, but it actually works really well.
Here's our extra budget, extra tasty recipe. Enjoy!
How to make your chicken enchiladas
Serves: 4 | Cost: around £9
- 4 tortilla wraps
- 2 chicken breasts
- 1 onion, diced
- 1 red pepper, chopped
- Can of kidney beans in chilli sauce
- Tomato passata
- 150g rice (boil in the bag is easiest so no need to measure!)
- As much grated cheese as you can handle
- Preheat your oven to 180 degrees (gas mark 4), and set a pan of water to boil for the rice.
- Cut your chicken into bite-size pieces (scissors are really handy for this, but make sure you wash them thoroughly afterwards). Heat some oil in a large pan and cook the chicken on a medium heat for around 2-3 minutes.
- Once the chicken is is browned all over (so you can't see any raw/pink bits), add the onion and pepper to the pan and fry for a further few minutes. Add your bag of rice to the pan of boiling water.
- Add a good glug of passata to your chicken and veg mix (as much or as little as you want really, but remember you'll have some sauce from the kidney beans in chilli sauce too).
- Add the can of kidney beans in chilli sauce to the mix. If you can't find this ingredient then just use drain off ordinary kidney beans and add some chilli powder.
- Once the rice is cooked, add to the chicken mixture, giving it all a good stir.
- Lay out your tortilla wrap and add the desired amount of filling. Roll up like a fajita and place in a roasting tin seam side down. Repeat for all four fajitas.
- Sprinkle with grated cheese, and bake in the oven for 10-15 minutes until the cheese has melted.
And there you have it! Double the quantities to make this recipe for a dinner party, or each individual enchilada can be popped in the oven individually for dinner on different nights, whilst others can be frozen for later.
Saving for later
To save some for later, simply allow your extra mixture to cool, wrap your mixture into a fajita then wrap again in tinfoil and keep in the fridge.
To freeze, wrap in clingfilm rather than foil, then store in an airtight container. Take your enchiladas out the freezer the night before you plan to eat them to allow them to defrost completely, then cover in cheese and bake as before.
Remember we have a whole student recipes section full of great budget dinner ideas – make sure you check them out!