Main/Bakes

Enchiladas

Marked for Revision Time: 1 hr 20 min Yields: serves Cost: $4.55 per serve Difficulty: 4/10

From myfoodbook. Cooked with Claudia as the inaugural meal in our new home in Eastwood. Serve with sour cream, chopped avocado and pico de gallo.

Ingredients

  • Brown rice (cooked) 250 grams
  • Brown onions 1.5 whole
  • Chicken thigh 500 grams
  • Taco spice mix 30 grams (or just gun it)
  • Salsa 300 grams (1 jar)
  • Diced tomatoes 400 grams (1 can)
  • Tinned black beans 400 grams (1 tin)
  • White wraps 10 whole
  • Pizza cheese 2 cups

Steps

  1. Boil water and cook rice.
  2. Dice onions.
  3. Fry onion on low-medium heat until lightly browned.
  4. Preheat oven to 200 (180 fan-forced).
  5. Dice chicken and drain beans
  6. Toss chicken in the spice mix then fry in batches on high heat.
  7. Mix salsa and diced tomato in a bowl
  8. Cover base of large baking dish with 1/3 of the salsa.
  9. Transfer beans, rice, onions and chicken to a bowl and stir in 2 tbsp of salsa mix
  10. Lay out all tortillas and fill with a scoop of cheese and a scoop of the mixture. Roll and place in baking dish.
  11. Pour remaining salsa mix over top. Cover in cheese.
  12. Bake at 200 for 25 minutes, until cheese is golden.