Easy chicken & bean enchiladas
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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- 1 tbsp vegetable oil
- 1 red onionchopped
- 1 garlic clovecrushed
- 1 tbsp fajita seasoning
- 2 x 395g cans kidney beansin chilli sauce
- 2 roast chicken legsmeat shredded off the bone
- 195g can sweetcorndrained
- 8 flour tortillas
- 140g hard cheesegrated
Nutrition: per serving
- kcal842
- fat36g
- saturates14g
- carbs88g
- sugars16g
- fibre11g
- protein46g
- salt4.52g
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.
