Name: Mini chicken enchiladas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: 1/2 small barbecued chicken, bones and skin discarded, meat shredded; 425 gram can mexe beans, drained; 1 1/2 cup grated tasty cheese; 3 green onions, thinly sliced; 1/3 cup coarsely chopped coriander; 10 mini flour fortillas; 200 gram jar mild tomato salsa

Ingredients

1/2 small barbecued chicken, bones and skin discarded, meat shredded

425 gram can mexe beans, drained

1 1/2 cup grated tasty cheese

3 green onions, thinly sliced

1/3 cup coarsely chopped coriander

10 mini flour fortillas

200 gram jar mild tomato salsa

Method

1.Preheat oven to 180°C/160°C fan-forced. Grease a 26 x 1 6cm shallow ovenproof dish. Combine chicken, beans, half the cheese, half the onion and half the coriander in a large bowl; Mix well.

2.For each enchilada, place a tortilla on a flat surface. Spoon 1/3 cup of the chicken mixture along one edge. Roll up to enclose, leaving ends open. Place seam-side down in prepared dish.

3.Spoon salsa over enchiladas. Top with remaining cheese. Bake for 25 minutes or until golden brown and bubbly. Remove from oven. Stand for 5 minutes. Serve sprinkled with remaining onion and coriander.

Mexe beans are seasoned beans in a sauce. You will find them in the international food aisle of the supermarket. You can use small tortillas instead of mini.
Note

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Ingredients

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