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Chicken & Rice Enchiladas


Prep Time: 10 mins.

Cook Time: 25 mins.

Serves: 4

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Ingredients




Method


  1. Preheat oven to 200°C / 180°C fan-forced. Grease a 3 Litre (12 cup capacity) rectangular ovenproof dish. Spread ⅓ cup of the tomato salsa over base of prepared dish.
  2. Please configure the Recipe Tip in the dialog.

  3. Heat oil in a large non-stick fry pan over medium - high heat. Add chicken and cook, stirring to break up lumps for 5 minutes or until browned. Add taco spice mix and stir to combine. Add rice, beans, spring onion and 2 tbsps. of remaining salsa. Stir to combine.
  4. Please configure the Recipe Tip in the dialog.

  5. For each enchilada, place a tortilla on a flat work surface. Top with 2 heaped tbsps. of chicken mixture and tbsp. of Mexican Style cheese. Roll up to enclose filling and form a log. Place, seam-side down in prepared dish. Repeat to make 10 enchiladas in total.
  6. Please configure the Recipe Tip in the dialog.

  7. Whisk remaining salsa and diced tomato in a jug. Pour tomato mixture over top of enchiladas and sprinkle with remaining cheese. Bake for 25 minutes or until golden brown. Remove from oven. Stand for 5 minutes.
  8. Please configure the Recipe Tip in the dialog.

  9. Serve enchiladas topped with avocado, tomatoes and coriander leaves.
  10. Please configure the Recipe Tip in the dialog.

Please configure the YouTube link in the dialog.


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