Recipe for Chicken, Black Bean and Corn Enchiladas – filling, cheesy and delicious
30 ml (2 Tbsp) Olive oil
1 Onion, chopped
1 Whole cooked chicken, shredded
½ Red pepper, chopped
½ Green pepper, chopped
1 Garlic clove, crushed
5 ml (1 tsp) Ground cumin
5 ml (1 tsp) Paprika
Juice of 1 lemon
Salt and freshly cracked black pepper
125 ml (½ cup) Coriander leaves
1 x 410 g can Rhodes Quality Black Beans, drained and rinsed
1 x 410 g can Rhodes Quality Whole Kernel Corn
6 Flour tortillas
250 ml (1 cup) Cheddar cheese, grated
500 ml (2 cups) White sauce
1 x 410 g can Rhodes Quality Tomato Mexican Style
375 ml (1½ cups) Cheddar cheese, grated (divided)
To serve: Extra coriander, chopped spring onions, sliced avocado
Heat the oil in a large frying pan. Add the onion and fry until softened.
Add the shredded chicken, peppers, garlic, and spices. Season to taste with the lemon juice, salt and pepper.
Stir in the coriander, Rhodes Quality Black Beans and the Rhodes Quality Whole Kernel Corn. Heat through.
Divide the chicken mixture between the 6 tortilla. Divide the 250 ml (1 cup) grated cheddar cheese between the 6 tortillas.
Roll up the tortillas and place into a casserole dish that has been sprayed with non-stick spray.
Heat the white sauce gently over medium heat. Add the Rhodes Quality Tomato Mexican Style to taste.
Stir in 125 ml (½ cup) of the grated cheese and stir until melted.
Pour the sauce over the tortillas and sprinkle the remaining grated cheese over the top.
Bake in an oven preheated to 180°C for 25 minutes or until golden.
Serve hot with extra coriander, spring onions and avocado.
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Recipe provided by Rhodes food products. Visit their website here for more great recipes.