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Chicken & Kidney Bean Enchiladas


1 pack Oddpods kidney beans

1 red onion- thinly sliced

1 red pepper-sliced

2 garlic cloves- peeled and grated

1 tbsp chipotle paste

2 chicken breasts- diced into small pieces

100ml passata

4 soft tortillas

Grated cheddar cheese

Coriander bunch- roughly chopped



  • Preheat your oven to 200° and heat a drizzle of oil in a frying pan
  • Add the sliced onions and peppers and cook for 10 minutes, stirring until both have softened
  • Stir the garlic and chipotle paste, mixing them in for 30 seconds
  • Time to add the chicken strips in- keep turning regularly and cook for around 10 minutes until they are cooked through (no pink bits remaining)
  • Rip open your Oddpods and pour in to the pan along with 100ml passata and simmer on a low heat for 5 minutes.
  • Once cooked share the mixture between the 4 tortillas, fold them over and place them in an oven dish/tray. Make sure they are placed cosily side by side
  • Top the tortillas with your grated cheese and cook on the top shelf for 10 minutes
  • Serve up with a sprinkle of coriander to garnish the enchiladas


Chicken & Kidney Bean Enchiladas