Smoky Chicken Enchiladas With Black Bean Salsa
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Serves4
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Prep 20 minutes
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Cook 55 minutes
Ingredient
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2 tablespoons vegetable oil
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1 brown onion, finely chopped
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2 garlic cloves, crushed
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1 teaspoon Mexican chilli powder
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500g chicken mince
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400g can no-added-salt chopped tomatoes
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¹⁄³ cup barbecue sauce
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2 tablespoons roughly chopped fresh coriander leaves
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8 flour tortillas
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375g bottle tomato and capsicum enchilada sauce
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1 cup reduced-fat grated cheddar
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Light sour cream, lime wedges, iceberg lettuce wedges and extra
coriander leaves, to serve
Salsa
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½ cup black bean and chipotle salsa
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1 avocado, finely diced
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¼ cup fresh coriander leaves, roughly chopped
500g chicken mince
Recipe
1. Preheat oven to
200°C/180°C fan-forced. Lightly grease an 8-cup-capacity, 4cm-deep, 20cm x 26cm
(base) baking dish.
2. Heat oil in a
large frying pan over medium heat. Add onion. Cook for 5 minutes or until
softened. Add garlic and chilli powder. Cook for 1 minute or until fragrant.
Add chicken mince. Cook, stirring with a wooden spoon to break up mince, for 5
minutes or until browned. Add tomatoes, barbecue sauce and ¼ cup cold water.
Cook, stirring, for 3 to 4 minutes or until sauce comes to the boil. Reduce
heat to medium-low. Simmer, uncovered, for 10 minutes or until thickened. Stir
in coriander. Set aside.
3. Place 1 tortilla
on a flat surface. Top with ¹⁄³ cup chicken mixture. Roll up to enclose. Place,
seam-side down, in prepared dish. Repeat with remaining tortillas and chicken
mixture. Top tortillas with enchilada sauce and cheese.
4. Bake for 30
minutes or until golden, heated through and cheese has melted.
5. Meanwhile, make
Salsa Place black bean and chipotle salsa, avocado and coriander in a bowl.
Stir to combine. Divide enchiladas among serving plates. Serve with salsa, sour
cream, lime, lettuce wedges and extra coriander leaves.
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Nutrition: (per serve) 3759kJ; 44.1g fat; 15g sat fat; 47.3g
protein; 75.4g carbs; 7.6g fibre; 87mg chol; 1835mg sodium.
Smoky Chicken
Enchiladas With Black Bean Salsa
