CHICKEN RICE AND BEAN ENCHILADA
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