Chicken and Beans Enchiladas

  • 8 Flour Tortilla rounds
  • 2 x 400 g cans of diced tomatoes
  • 2 tbsp finely diced green capsicums/bell pepper
  • 1 tbsp finely diced green chilies (optional)
  • 1 tbsp minced garlic
  • 3 tbsp olive oil
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded cheddar cheese
  • 1 tbsp finely chopped jalapenos (optional)
  • 1 cup shredded poached chicken breasts
  • ½ tbsp chili powder (optional)
  • 1 cup rinsed and drained canned red kidney beans
  • 1 cup rinsed and drained canned black beans
  • 1 cup chicken stock
  • 1 tbsp cumin
  • 1 tbsp oregano
  • Salt , to taste
  • Chopped spring onions for garnish

 

In a saucepan, fry the garlic with 3 tbsp olive oil. Stir-fry 1 minute, then add the green capsicum, the green chili & the jalapenos. Stir-fry a further minute. Add the kidney beans, black beans and the shredded chicken. Mix well. Pour in the diced tomatoes and stir. Add the chili powder (if using), cumin and oregano then pour in the chicken stock. Bring to a boil then simmer for 15 minutes. Spread 1 tbsp of the mixture at the bottom of a baking dish. Fill each tortilla round with 2 ½ tbsp of the chicken mixture, sprinkle with a little of both cheeses, and roll loosely. When all the tortillas are filled and rolled, place in a baking dish. Place the remaining chicken mixture in the center of the dish, horizontally, over the tortillas. Then, top with the remaining cheese and grill for about 5 minutes or until the cheese melts. Garnish with chopped spring onions. Serve with sour cream and guacamole.

 

Serves 8

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