Serves
6
Prep Time
15 minutes
Cooking Time
15 minutes
Ingredients
- 1 cooked BBQ chicken, shredded
- 1 red onion
- 3 tomatoes, seeded and finely diced
- 2 cups grated tasty cheese
- 1 small red capsicum, finely sliced
- ¼ cup Leggo’s Tomato Paste
- 400g can Edgell Black Beans, drained
- 6 x 20cm tortillas
- ½ cup fresh coriander leaves
- Juice of ½ lime
- Sour cream, for serving
Leggo's Tomato Paste 250g
Method
STEP 1Combine chicken, ½ red onion thinly sliced reserving the other half, 1 cup tomato, 1 cup of cheese, red capsicum, Leggo’s Tomato Paste and Edgell Black Beans in a large bowl.
STEP 2
Spoon some mixture onto a tortilla, roll up and place into a baking dish. Repeat with remaining mixture and tortillas. Top with remaining cheese and bake in a preheated oven at 180°C for 15 minutes or until cheese has browned.
STEP 3
Meanwhile, combine remaining finely diced red onion, remaining tomato, coriander and lime juice. Top enchiladas with salsa and dollop with sour cream
Tips
For extra flavour, add a well drained can of Edgell Diced Capsicum to the salsa.