How do you store the one pot enchilada?

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

How do you reheat the one pot enchilada?

Reheating can be done in the oven or microwave. Add fresh toppings only after reheating for the best flavor. Freezing is also possible, but remove the wraps to avoid a soggy texture.

One-pot enchiladas from the Ingenio pan

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35min

•

Easy

Quick, handy, little washing up—this is how I prefer my weekday cooking evenings. And my Ingenio pan from Tefal is truly worth its weight in gold: from the stove to the oven, and then with the lid into the fridge. Everything in one pot, indeed! These one-pot enchiladas are such a typical dish that looks like you’ve put in a lot of effort, but in reality, you have a flavor bomb on the table in half an hour. Crispy pieces of wrap, juicy chicken, spicy beans, corn from the cob, and a cheesy gratin layer... Bet you'll make this more often?

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Ingredients

What do you need?

Quantity: 4P

800 g chicken thigh fillet (skinless)
1 large onion
2 cloves garlic (finely chopped)
2 bell peppers
1 can red beans (approx. 400 g, drained)
2 pre-cooked corn cobs (kernels cut off in 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

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?

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

Chicken & spices Heat some oil again in the same pan. Sauté the finely chopped onion and garlic until they are translucent. Add the chicken thigh fillets and brown them on all sides. Then add the paprika powder, smoked paprika powder, cumin, and coriander seeds. Let everything fry together for about 5 minutes.

Sauce & filling Add the drained beans, diced bell pepper, and corn kernels. Pour in the passata (start with 500 ml and add more if needed for a creamy sauce). Stir well and let simmer gently for 5 to 10 minutes until the chicken is cooked through.

Finishing & gratinating Gently push the crispy wrap pieces into the sauce. Sprinkle the grated cheddar on top. Place the pan without a handle in a preheated oven at 200°C and gratinate for about 10 minutes until the cheese is melted and golden brown.

Serving Remove the pan from the oven and finish with avocado, coriander, and a few drizzles of sriracha. Serve immediately.

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