CHICKEN RICE AND BEAN ENCHILADA

Mar 21

Prep time: 15 minutes

Cook time: 20 minutes

Serves: 2

Ingredients

500 g chicken mince

1 onion, finely chopped

2 garlic cloves, sliced

½ capsicum, finely chopped

435 g can Old El Paso Refried Beans

375 g jar Old El Paso Enchilada Cooking Sauce

2 cups cooked rice

½ cup sour cream

Juice ½ lime

6 tortillas, warmed

1 tablespoon coriander, chopped

2 tablespoons Ashgrove Rubicon Red cheese, grated

Method

Step 1

Heat oven to 180 degrees Celsius

Step 2

Heat a tablespoon of olive oil in a frypan

Add the onion, garlic, capsicum and chicken mince and cook until the chicken is browned

Add the refried beans and ¾ of the enchilada sauce and mix through

Add the rice

Stir through the sour cream and lime juice and remove from the heat

Step 3

Spoon the enchilada mixture into tortillas and roll up into tubes

Place the enchiladas into an ovenproof dish

Pour ½ the remaining sauce over the top and sprinkle with grated cheese

Bake in the oven for 15 to 20 minutes

Step 4

Pour the remaining enchilada sauce on top and sprinkle with fresh coriander to serve

Simon Hamilton

PENNE AND CHEESE