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Smoky chicken enchiladas with black bean salsa
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Spicy chicken enchiladas - perfect for a quick weeknight meal. Prepare in advance and freeze for convenience.
Ingredients:
  • 36.80 gm vegetable oil
  • 1 brown onion, finely chopped
  • 1 tsp Mexican chilli powder
  • 500g chicken mince
  • 400g can no-added-salt chopped tomatoes
  • 93.23 gm barbecue sauce
  • 40.00 ml fresh coriander leaves, roughly chopped
  • 8 flour tortillas
  • 375g bottle enchilada sauce (tomato and capsicum)
  • 250.00 ml reduced-fat grated cheddar
  • Light sour cream, to serve
  • Lime wedges, to serve
  • Iceberg lettuce wedges, to serve
  • 125.00 ml black bean and chipotle salsa
  • 1 avocado, finely diced
  • 62.50 ml fresh coriander leaves, roughly chopped
Instructions:
  • Preheat your oven to 200C/180C fan-forced and lightly grease an 8-cup-capacity, 4cm-deep, 20cm x 26cm (base) baking dish.
  • In a large frying pan over medium heat, heat oil. Add onion and cook until softened, about 5 minutes. Stir in garlic and chili powder, cook for 1 minute until fragrant. Add chicken mince and cook for 5 minutes until browned, breaking it up with a wooden spoon. Pour in tomatoes, barbecue sauce, and 1/4 cup cold water. Bring to a boil while stirring, then reduce heat to medium-low. Simmer, uncovered, for 10 minutes or until thickened. Mix in coriander and set aside.
  • Lay a tortilla flat, spoon 1/3 cup of the chicken mixture on top, then roll it up to seal. Place it seam-side down in the prepared dish. Repeat with the rest of the tortillas and chicken mixture. Finish by topping the tortillas with enchilada sauce and cheese.
  • Bake for 30 minutes until golden, bubbly, and cheese is melted.
  • While the enchiladas are cooking, prepare the salsa by combining black bean and chipotle salsa, avocado, and coriander in a bowl. Mix well. Serve the enchiladas on plates and top with the prepared salsa, sour cream, lime wedges, lettuce, and extra coriander leaves on the side.

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