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BBQ Pulled Chicken Enchiladas

BBQ Pulled Chicken Enchiladas

with Black Beans, Chips and Carrot Slaw

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We love a good Pulled Chicken and Bean Enchilladas and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:SulphitesCereals containing glutenMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

280 grams

Diced Chicken Thigh

2 sachet

BBQ Sauce

1 sachet

White Wine Vinegar


1 pack(s)

Black Beans

4 unit(s)

Super Soft Tortilla with Whole Wheat

(ContainsCereals containing gluten)

1 unit(s)


1 unit(s)


1 bunch(es)


1 unit(s)


1 pack(s)

Half-Fat Mature Cheddar Cheese


Not included in your delivery

100 milliliter(s)


1 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3778 kJ
Energy (kcal)903 kcal
Fat24.0 g
of which saturates6.0 g
Carbohydrate100 g
of which sugars17.0 g
Protein65 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Pour the water (see ingredients for amount) into a large saucepan over high heat. Add the BBQ sauce and the white wine vinegar. Add a pinch of salt and pepper to the pan, bring the mixture to the boil and stir to combine.


Once the liquid is boiling, reduce the heat to medium-low, add the chicken and stir into the sauce. Cover the pan with a lid. Simmer until the chicken is cooked, 15-20 mins. Stir halfway through cooking. TIP: Reduce the heat if the sauce is bubbling too rapidly. IMPORTANT: The chicken is cooked when it is no longer pink in the middle. Once cooked, remove the pan from the heat and transfer the chicken to a plate or chopping board.


Meanwhile, chop the potato into 1cm wide slices, then chop the slices into 1cm wide chips. Pop them on a large baking tray. Drizzle with oil and a pinch of salt and pepper. Toss to coat evenly, spread in a single layer on your the tray and roast on the top shelf of your oven until browned and crispy, 20-25 mins. Turn halfway through cooking.


Zest and halve the lime. Trim, then coarsely grate the carrot. Roughly chop the coriander (stalks and all). Drain and rinse the black beans in a sieve, put half of them in a bowl. Mash the black beans in the bowl until nicely broken up. Grate the cheddar cheese. Once the chicken is out of the sauce, use two forks to shred the chicken as finely as you can. Meanwhile, return the pan to high heat and rapidly boil the sauce until reduced by half, 4-5 mins.


When the sauce has reduced, remove from the heat. Add the pulled chicken back into the pan along with the black beans (both whole and mashed). Add the cheddar cheese, lime zest and half the coriander, stir together. Divide the chicken mixture between the middle of each tortilla (two per person). Roll up the tortillas, place them snugly in a lightly oiled ovenproof dish seam-side down. Drizzle them with a little oil.


Move the chips to the middle shelf of your oven and bake the enchiladas on the top shelf until golden, 10-15 mins. Meanwhile, squeeze the lime juice into a bowl and add the olive oil (see ingredients for amount) and a pinch of salt and pepper. Mix together then stir in the carrot and remaining coriander. Once everything is ready, serve the enchiladas with the chips and the carrot slaw on the side. Enjoy!