Chicken Enchiladas

Ingredients

Serves: 4

  • Olive oil 1 tbsp
  • Onion 0.5, diced
  • Chicken breast 500g, Cut into bitesize strips
  • Green chilies 1, finely chopped
  • Salt 1 pinch
  • Black pepper 1 pinch
  • Black beans 1 can
  • Tortillas 6
  • Cheddar cheese 200g, grated
  • Mexican spice mix 30g
  • Chopped tomatoes 1 can
  • Corriander 30g, chopped
  • Avocado 1, Diced
  • Sour cream 30ml

Method

Heat oven to 180C.

Make the enchilada sauce. In a saucepan, combine the mexican spice mix with a tin of tomatoes. Bring to a simmer. Purée with a blender.

In a large pan, heat the olive oil on a medium-high heat. Sauté the onion for 3 minutes. Add diced chicken, green chilies and season with salt and pepper. Sauté for around 8 minutes until the chicken is cooked through. Add the black beans and stir to combine. Remove from the heat and set aside.

Assemble the enchiladas by filling tortillas with enchilada sauce, chicken mixture and cheese. Line the enchiladas in a greased baking dish. Add leftover sauce and cheese to the top of the enchiladas.

Bake for 20 minutes until the enchiladas are cooked through and slightly crispy on the outsides. Serve with corriander