Chicken & bean enchiladas

Name: Chicken & bean enchiladas
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 Tbsp vegetable oil; 1 red onion, chopped; 1 garlic clove, crushed; 1 Tbsp fajita seasoning; 2 x 395g cans kidney beans in chilli sauce; 2 roast chicken legs, meat shredded off the bone; 195 grams sweetcorn, drained; 8 flour tortillas; 140 grams hard cheese, grated

You can never have too many main course recipes, so give Chicken & bean enchiladas a try. This recipe makes 4 servings with 558 calories, 26g of protein, and 30g of fat each. This recipe covers 21% of your daily requirements of vitamins and minerals. If you have flour tortillas, onion, garlic clove, and a few other ingredients on hand, you can make it. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes roughly 40 minutes. If you like this recipe, you might also like recipes such as Chicken and Bean Enchiladas, Chicken & bean enchiladas, and Chicken-and-Black Bean Enchiladas.

Instructions

Heat oven to 180C/160C fan/gas

Equipment you will use

Oven

Heat the oil in a frying pan and cook the onion and garlic for 5 mins. Stir in the fajita seasoning and cook for 1 min more before adding the kidney beans, shredded chicken and sweetcorn.

Ingredients you will need

Fajita Seasoning

Shredded Chicken

Kidney Beans

Corn

Garlic

Onion

Cooking Oil

Equipment you will use

Frying Pan

Divide the mixture between the tortillas, sprinkle over half the cheese, then roll up and place into a baking dish.

Ingredients you will need

Tortilla

Cheese

Roll

Equipment you will use

Baking Pan

Sprinkle over the remaining cheese, then bake for 20-25 mins until golden and bubbling.

Ingredients you will need

Cheese

Equipment you will use

Oven

Equipment

Oven

Frying Pan

Baking Pan

Ingredients

Servings:

1Tbsp

vegetable oil 1

red onion, chopped 1

garlic clove, crushed 1Tbsp

fajita seasoning 2

x 395g cans kidney beans in chilli sauce 2

roast chicken legs, meat shredded off the bone 195grams

sweetcorn, drained 8

flour tortillas 140grams

hard cheese, grated

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Enchilada can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Archery Summit Willamette Valley Pinot Noir. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 40 dollars per bottle.