Try these quick cheesy chicken and bean enchiladas, complete with enchilada sauce and mild chillies.
Ingredients
Enchiladas
1/2 teaspoon oil, for greasing
2 jars (344g) Old El Paso™ Cooking Sauce for Enchiladas
650g cooked chicken, shredded (Ideally from a rotisserie chicken)
1 green chilli, finely chopped
1 tin (400g) Old El Paso™ Black Beans, drained and rinsed
1 pack Old El Paso™ Super Soft Regular Flour Tortillas (8 pack)
225g Cheddar cheese, grated
To Serve
2 tomatoes, seeds removed and diced
Coriander leaves, chopped
Instructions
Preheat the oven to 200°C (200°C for fan assisted ovens), gas mark 7. Grease a 33 x 23cm baking dish with the oil and spoon half of the enchilada sauce into the bottom of the dish. In medium bowl, stir the chicken together with ½ of the remaining sauce, the chillies and the beans.
Place the tortillas onto a work surface. Divide the chicken mixture between the tortillas and then top with 1 tablespoon of the grated cheese. Roll up the tortillas and place seam side down in the baking dish. Top the enchiladas with the remaining enchilada sauce and cheese.
Bake for 12-15 minutes or until piping hot with the cheese fully melted. Leave to stand for 5 minutes before serving. Serve garnished with the tomatoes and coriander leaves.
Expert Tips
Great served with sliced spring onions, diced avocado, jalapeños, and grated cheese.
