Chicken, rice and bean enchiladas
15 minutes
20 minutes
Ingredients:
- 500g chicken mince
- 1 onion, finely chopped
- 2 garlic cloves, sliced
- ½ capsicum, finely chopped
- 435g can Old El Paso Refried Beans
- 375g 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
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
Recipe by Ben Milbourne
