Easy chicken & bean enchiladas
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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.
