The Dinner Planner


Chicken and Black Bean Enchiladas

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Remember that extra mole sauce tucked away in the freezer, well this is what we saved it for.
Servings 4


  • 1 approx 300 grams chicken breast - diced into 1cm pieces
  • red onion - thinly sliced
  • 1 zucchini - cut in half and sliced diagonally
  • 1 red capsicum - cut into strips
  • 2 cups mole sauce - from the slow cooker chicken mole recipe
  • 400 grams tinned black beans
  • ½ cup sour cream
  • 12 corn tortillas
  • 1 cup tasty cheese - grated

To Serve

  • mixed salad leaves
  • coriander - roughly chopped


  • Preheat oven to 180C
  • Slice the zucchini, capsicum and onion. Dice chicken breast.
  • In a large pan over medium heat, add vegetables, chicken and ¼ cup of mole sauce. Cook for 5 minutes. Add beans and stir to combine.
  • In a small bowl, combine the remainder of the mole sauce with the sour cream.
  • Spread a small layer of sauce on the bottom of a baking dish. Warm up the tortillas for 10 secs in a microwave.
  • Assemble the tortillas by laying one on your work surface, placing 2-3 tablespoons of chicken mixture in the first third and gently rolling. Place in the baking dish and repeat until all done.
  • Cover the tortillas with the sauce and sprinkle over cheese. Bake uncovered for 20 minutes. Garnish with coriander and serve with a simple green salad.

Tips and Variations

VEGETARIAN - Add an extra tin of beans to the mix, try kidney or butter beans.
GLUTERN FREE - Yes with the corn tortillas.

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