Easy Chicken and Black Bean Enchiladas

Name: Easy Chicken and Black Bean Enchiladas
Cook time: 35 min
Total time: 35 min
Yield: 5
Cuisine: Mexican
Ingredients: 1/2 teaspoon oil, for greasing; 2 jars (344 g) Old El Paso™ Enchilada cooking sauce; 650 g cooked chicken, shredded (Ideally from a rotisserie chicken); 1 green chilli, finely chopped; 1 tin (400 g) Old El Paso™ Black Beans, drained and rinsed; 1 Old El Paso™ Flour Tortilla Wraps Regular 8 Pack; 225 g Cheddar cheese, grated; 2 tomatoes, seeds removed and diced; Coriander leaves, chopped

Try these quick cheesy chicken and bean enchiladas, complete with enchilada sauce and mild chillies.

Total Time 35 Minutes

Servings 5

Spice Level Mild

Ingredients 9

Ingredient List

Enchiladas

1/2 teaspoon oil, for greasing
2 jars (344 g) Old El Paso™ Enchilada cooking sauce
650 g cooked chicken, shredded (Ideally from a rotisserie chicken)
1 green chilli, finely chopped
1 tin (400 g) Old El Paso™ Black Beans, drained and rinsed
1 Old El Paso™ Flour Tortilla Wraps Regular 8 Pack
225 g Cheddar cheese, grated

To Serve

2 tomatoes, seeds removed and diced
Coriander leaves, chopped

Preparation

Preheat the oven to 200 ºC (200 ºC for fan assisted ovens), gas mark 7. Grease a 33 x 23 cm baking dish with the oil and spoon half of the enchilada sauce into the bottom of the dish. In medium bowl, stir the chicken together with 1/2 of the remaining sauce, the chillies and the beans.
Place the tortillas onto a work surface. Divide the chicken mixture between the tortillas and then top with 1 tablespoon of the grated cheese. Roll up the tortillas and place seam side down in the baking dish. Top the enchiladas with the remaining enchilada sauce and cheese.
Bake for 12-15 minutes or until piping hot with the cheese fully melted. Leave to stand for 5 minutes before serving. Serve garnished with the tomatoes and coriander leaves.