Recipes › Dinner

• Dinner
• 45 min

Chicken enchiladas

Tortillas rolled with chicken and beans, baked in enchilada sauce with cheese.

Calories

718

Protein

47 g

Carbs

68 g

Fat

29 g

Per serving. Makes 4 servings.

Ingredients

• 500 g Chicken breast
• 1 tsp Ground cumin
• 1 tbsp Olive oil
• 200 g Black beans, canned, drained
• 8 Flour tortilla
• 100 g Cheddar
• 60 g Sour cream
• 10 g Fresh coriander
• 4 servings Enchilada sauce

Contains: Celery, Cereals containing gluten, Milk. Always check the labels of what you buy.

Method

1. Heat the oil in a frying pan and cook the chicken with the cumin over a medium heat for 6–7 minutes a side until cooked through. Shred with two forks.
2. Heat the oven to 190°C (170°C fan). Mix the chicken with the black beans and a third of the enchilada sauce.
3. Divide the filling between the tortillas, roll up and lay seam side down in a baking dish.
4. Pour over the remaining sauce and scatter with the grated cheddar.
5. Bake for 20 minutes until bubbling and golden.
6. Serve two each with a spoonful of sour cream and chopped coriander.

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