Chicken and Rice Enchiladas

Ingredients

Scaled for your household (4 portions) · original serves 4

• Taco sauce375 g
• Olive oil2 AU tbsp
• Chicken mince500 g
• Taco seasoning30 g
• Microwave brown rice250 g
  cooked
• Tinned black beans400 g
  rinsed, drained
• Spring onions2
  finely sliced
• Tortillas400 g
• Mexican cheese blend150 g
• Tinned diced tomatoes400 g
• Avocado1
  diced
• Cherry tomatoes10
  Original recipe breakdown · used in multiple steps

  • 5 red cherry tomatoes, quartered — quartered
  • 5 yellow grape tomatoes, quartered — quartered
• Coriander bunch (optional)to taste
  to serve

Method

1. 1

   Preheat to 200°C, or 180°C fan forced. Oil a 3-litre rectangular baking dish and spread ⅓ cup of salsa over its base.

2. 2

   Heat the oil and brown the chicken mince for 5 minutes, breaking up lumps. Stir in the taco seasoning, cooked rice, beans, spring onions and 2 tablespoons of salsa.

3. 3

   Divide the chicken mixture between the 10 tortillas, adding a tablespoon of cheese to each. Roll up and arrange seam side down in the dish.

4. 4

   Mix the remaining salsa with the canned tomatoes. Pour over the rolls, sprinkle with the remaining cheese and bake for about 25 minutes until golden.

5. 5

   Rest for 5 minutes. Serve with diced avocado, fresh tomatoes and coriander.