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Chicken enchiladas with beans
By Izo | July 20, 2008
Ingredients (serves 4)
1 tablespoon olive oil
500g chicken breast fillet
10 enchilada tortillas
450g can refried beans
3/4 cup grated tasty cheese
375g jar chunky tomato salsa
Method
Preheat oven to 200°C. Heat oil in a frying pan over medium heat. Cook chicken for 4 minutes each side, or until cooked through. Stand for 10 minutes.
Heat tortillas using packet directions.
Empty beans into a microwave-safe bowl. Heat, uncovered, for 2 minutes on MEDIUM (50%) power, or until hot.
Slice chicken. Place 1 tablespoon of beans onto each tortilla. Top with chicken and a little cheese. Roll up tightly to secure. Place onto a greased and lined baking tray.
Spoon salsa down centre of enchiladas. Sprinkle with remaining cheese. Bake for 18 to 20 minutes, or until heated through.
Notes & tips
Serve with avocado, sour cream and salad greens.
Source
Super Food Ideas - May 2004 , Page 63
Recipe by Tracy Rutherford
