EASY CHICKEN & BEAN ENCHILADAS

Easy chicken & bean enchiladas image

Make the most of your roast dinner by using up leftover chicken in these filling wraps

Provided by Good Food team

Categories Dinner, Main course

Time 40m

Yield Serves 4

Number Of Ingredients 9

Previous Next

Ingredients

1 tbsp vegetable oil
1 red onion , chopped
1 garlic clove , crushed
1 tbsp fajita seasoning
2 x 395g cans kidney beans in chilli sauce
2 roast chicken legs , meat shredded off the bone
195g can sweetcorn , drained
8 flour tortillas
140g hard cheese , grated

Steps:

Heat oven to 180C/160C fan/gas 4. Heat the oil in a frying pan and cook the onion and garlic for 5 mins. Stir in the fajita seasoning and cook for 1 min more before adding the kidney beans, shredded chicken and sweetcorn.
Divide the mixture between the tortillas, sprinkle over half the cheese, then roll up and place into a baking dish. Sprinkle over the remaining cheese, then bake for 20-25 mins until golden and bubbling.

Nutrition Facts : Calories 842 calories, Fat 36 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 88 grams carbohydrates, Sugar 16 grams sugar, Fiber 11 grams fiber, Protein 46 grams protein, Sodium 4.52 milligram of sodium