Baked Bean and Chicken Enchiladas

Baked Bean and Chicken Enchiladas

Prep: 25 minutes

Cook: 25 minutes

Serves: 4

Difficulty:

Cuisine:

Saved:

180

Recipe by: Foodbank

Support the brands that support Foodbank! This recipe was made with Old El Paso ingredients.

Credit: Whisk Media Group

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Baked Bean and Chicken Enchiladas

Ingredients:

3 cups shredded roasted chicken

2 tablespoons Old El Paso™ Fajita Seasoning Mix

375g jar Old El Paso™ Mild Thick & Chunky Salsa

1/2 cup coriander, plus extra leaves to serve

2 cups cheese blend

425g can Baked Beans

10 pack Old El Paso™ Tortillas

Sour cream, to serve

Method:

Preheat oven to 200°C. Grease and line an ovenproof baking dish
In a large bowl, combine chicken with baked beans, half the cheese, fajita seasoning, coriander and 1 1/2 cups salsa
Divide the mixture evenly down the centre of the tortillas (approx 1/3 cup). Roll up firmly to close and place seam side down onto prepared baking dish. Repeat until all tortillas are filled
Spoon remaining salsa over the tortillas and scatter over remaining cheese
Cook in the oven for approximately 20 minutes, until golden brown
Serve with sour cream and extra coriander leaves

Tips & Hints:

We used Devondale Three Cheese Blend

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