Easy chicken & bean enchiladas
- Good Food team
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Serves 4
Easy
Prep: 10 mins
Cook: 30 mins
A star rating of 4.2 out of 5.22 ratingsRate
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Make the most of your roast dinner by using up leftover chicken in these filling wraps
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Lemon curd & yogurt fool
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Ingredients
Nutrition
Units:
MetricUS
-
1 tbsp vegetable oil
-
1 red onion
chopped
-
1 garlic clove
crushed
-
1 tbsp fajita seasoning
-
2 x 395g cans kidney beans
in chilli sauce
-
2 roast chicken legs
meat shredded off the bone
-
195g can sweetcorn
drained
-
8 flour tortillas
-
140g hard cheese
grated
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Nutrition: per serving
- kcal842
- fat36g
- saturates14g
- carbs88g
- sugars16g
- fibre11g
- protein46g
- salt4.52g
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Method
-
step 1
Heat oven to 180C/160C fan/gas 4. Heat the oil in a frying pan and cook the onion and garlic for 5 mins. Stir in the fajita seasoning and cook for 1 min more before adding the kidney beans, shredded chicken and sweetcorn.
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step 2
Divide the mixture between the tortillas, sprinkle over half the cheese, then roll up and place into a baking dish. Sprinkle over the remaining cheese, then bake for 20-25 mins until golden and bubbling.
Recipe from Good Food magazine, October 2011
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A star rating of 4.2 out of 5.22 ratings
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