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!
Chicken enchiladas have long been a student recipe favourite because they're so easy 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 chicken enchiladas
Serves: Eight (or four if you're having two each) | Cost: £7 – £8
- 8 tortilla wraps
- 2 chicken breasts
- 1 onion
- 1 pepper
- Tomato passata (a small carton should be enough)
- Can of kidney beans in chilli sauce (or if you don't like kidney beans, try using sweetcorn to bulk it out, and chilli sauce/powder for the kick!)
- 150g rice
- As much grated cheese (preferably cheddar) 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 (if you don't have any sharp knives, kitchen 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 two to three 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 rice to the pan of boiling water
- Add a good glug of passata (not all of it though – you'll need some later) to your chicken and veg mix (as much or as little as you want really, but remember that if you're using the kidney beans, you'll have some sauce from that too)
- Add the kidney beans/sweetcorn (plus however much chilli sauce/powder you can handle) to the mix
- 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. Fold in from the top and the bottom and roll it up like a fajita to make a sealed package. Then place in a roasting tin seam side down, and repeat for all your fajitas
- Pour your remaining passata over the top of your enchiladas, and then sprinkle them with grated cheese. Bake in the oven for 10–15 minutes until the cheese is a beautiful golden brown!
And there you have it!
The beauty of this recipe is how many meals it has the potential to see you through. Having gobbled most of them up for dinner, we put one in the fridge and then took it to work the next day to enjoy with a side salad!
Or, if you don't think you'll eat them all in time, simply allow your extra mixture to cool, wrap it in a fajita, then wrap again in clingfilm, and place in an airtight container in the freezer.
Take your enchiladas out of 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!