Easy chicken enchiladas
A classic family-favourite, these easy chicken enchiladas are packed with black beans, corn, and chicken. Surrounded in a rich tomato sauce, topped with melty cheese and spiced with a Mexican spice mix, it’s the ultimate comfort food. Easily doubled to feed a crowd, these enchiladas are also great for meal prepping.
Ingredients
Method
Ingredients
- 1 onion, diced
- 2 cloves garlic, minced
- 40g Mexican spice mix
- 1 can (400g) black beans, drained and rinsed
- 1 can (410) whole kernel corn, drained
- 2 cups cooked chicken, shredded
- 1 jar (510g) tomato pasta sauce
- 8 tortillas of your choice
- 1 cup grated tasty cheese
Method
- Preheat your oven to 180°C fan bake. Bring a drizzle of oil to medium-high heat in a large frying pan.
- Sauté the onion for a few minutes or until softened. Add garlic, Mexican spice mix, black beans, corn and chicken. Season with salt and pepper, stir to combine, then add half of the pasta sauce. Cook for 5 minutes or until heated through.
- Spread a few spoonfuls of the remaining pasta sauce into the base of a baking dish.
- Assemble the enchiladas by spooning the chicken mixture down the centre of each tortilla. Roll the tortillas tightly into a log and place seam side down in the prepared baking dish.
- Spread the remaining pasta sauce over the enchiladas and top with cheese. Place in the oven to bake for 20-25 minutes or until golden and heated through. Serve and enjoy.
Tips:
- Top these easy enchiladas with fresh coriander leaves, sour cream and finely diced red onion for a marvellous midweek meal.