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Chicken & bean enchiladas topped with cheese in a baking dish

Easy chicken & bean enchiladas

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A star rating of 4.2 out of 5.20 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Make the most of your roast dinner by using up leftover chicken in these filling wraps

Nutrition: per serving
NutrientUnit
kcal842
fat36g
saturates14g
carbs88g
sugars16g
fibre11g
protein46g
salt4.52g
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Ingredients

  • 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

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.

  • 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.

Goes well with

Recipe from Good Food magazine, October 2011

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Overall rating

A star rating of 4.2 out of 5.20 ratings
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