Chicken enchiladas with beans
October 7th, 2009
Photography by Louise Lister
Ingredients (serves 4)
- 1 tablespoon olive oil
- 500g chicken breast fillet
- 10 enchilada tortillas
- 450g can refried beans
- 3/4 cup grated tasty cheese
- 375g jar chunky tomato salsa
Method
- Preheat oven to 200°C. Heat oil in a frying pan over medium heat. Cook chicken for 4 minutes each side, or until cooked through. Stand for 10 minutes.
- Heat tortillas using packet directions.
- Empty beans into a microwave-safe bowl. Heat, uncovered, for 2 minutes on MEDIUM (50%) power, or until hot.
- Slice chicken. Place 1 tablespoon of beans onto each tortilla. Top with chicken and a little cheese. Roll up tightly to secure. Place onto a greased and lined baking tray.
- Spoon salsa down centre of enchiladas. Sprinkle with remaining cheese. Bake for 18 to 20 minutes, or until heated through.
Notes & tips
- Serve with avocado, sour cream and salad greens.
Source:taste.com.au
