How do you store the one pot enchilada?

Store leftovers (without avocado and fresh cilantro) in an airtight container in the refrigerator for up to 2 days.

How do you reheat the one pot enchilada?

You can reheat them in the oven or microwave. Add fresh toppings after reheating for the best taste. You can also freeze them, but remove the wraps to avoid a mushy texture.

One-pot enchiladas from the Ingenio pan

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35min

•

Easy

Quick, convenient and few dishes to wash up—that's how I like my weekday cooking evenings. And that's where my Tefal Ingenio pan really comes in: from the stove to the oven, and then into the fridge with the lid on. Everything in one pot, so to speak! These one-pot enchiladas are one of those typical dishes that look like you've put a lot of effort into, but in reality you can have a flavour bomb on the table in half an hour. Crispy wrap pieces, juicy chicken, spicy beans, corn on the cob, and a cheesy gratin layer... I bet you'll make this often?

Quick, convenient and few dishes to wash up—that's how I like my weekday cooking evenings. And that's where my Tefal Ingenio pan really comes in: from the stove to the oven, and then into the ...

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Ingredients

What do you need?

Quantity: 4P

800 g chicken thigh fillet (skinless)
1 large onion
2 cloves of garlic (finely chopped)
2 bell peppers
1 can red beans (approx. 400 g, drained)
2 pre-cooked corn cobs (kernels cut into strips)
3 wraps
500–750 ml tomato passata
1 tsp paprika powder
1 tsp smoked paprika powder
1 tsp cumin powder
1 tsp coriander seeds (crushed in a mortar)
150 g cheddar cheese (grated)
A few sprigs of coriander (for garnish)
1 ripe avocado (diced)
Sriracha (to taste)
Olive oil

Preparation method

How do you make this?

1. Crispy wraps

Cut the wraps into pieces. Heat a dash of olive oil in the Ingenio pan and fry the wrap pieces until golden brown and crispy, stirring. Remove from the pan and set aside.

2. Chicken & aromatics

Heat some more oil in the same pan. Fry the finely chopped onion and garlic until translucent. Add the chicken fillets and brown them all around. Then add the paprika powder, smoked paprika powder, cumin and coriander seeds. Let everything fry for about 5 minutes.

3. Sauce & filling

Add the drained beans, chopped peppers and corn kernels. Pour in the passata (start with 500ml and add more if necessary for a creamy sauce). Stir well and simmer gently for 5-10 minutes until the chicken is cooked through.

4. Finishing & gratinating

Carefully press the crispy wrap pieces into the sauce. Sprinkle the grated cheddar over it. Place the pan without handle in a preheated oven at 200°C and gratinate for approx. 10 minutes until the cheese is melted and golden brown.

5. Serving

Remove from oven and top with avocado, cilantro and a few dashes of sriracha. Serve immediately.

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