Chicken & bean enchiladas
By Good Food
Make the most of your roast dinner by using up leftover chicken in these filling wraps
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Prep:10 mins
Cook:30 mins
- Easy
Nutrition per serving
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kcal 842
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fat 36g
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saturates 14g
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carbs 88g
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sugars 16g
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fibre 11g
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protein 46g
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salt 4.52g
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
- 195g can sweetcorn, drained
- 8 flour tortillas
- 140g hard cheese, grated
Method
Heat oven to 180C/160C fan/gas 4. 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.
Divide the mixture between the tortillas, sprinkle over half the cheese, then roll up and place into a baking dish. Sprinkle over the remaining cheese, then bake for 20-25 mins until golden and bubbling.