Ingredients

Method

  • Preheat oven to 200°C / 180°C fan-forced. Grease a 3 Litre (12 cup capacity) rectangular ovenproof dish. Spread ⅓ cup of the tomato salsa over base of prepared dish
  • Heat oil in a large non-stick fry pan over medium - high heat. Add chicken mince and cook, stirring to break up lumps for 5 minutes or until browned. Add taco spice mix and stir to combine. Add rice, beans, spring onion and 2 tablespoons of remaining salsa. Stir to combine
  • For each enchilada, place a tortilla on a flat work surface. Top with 2 heaped tablespoons of chicken mixture and a tablespoon of Mexican cheese. Roll up to enclose filling and form a log. Place, seam-side down in the prepared dish. Repeat to make 10 enchiladas in total
  • Whisk remaining salsa and diced tomato in a jug. Pour tomato mixture over top of enchiladas and sprinkle with remaining cheese. Bake for 25 minutes or until golden brown. Remove from oven. Stand for 5 minutes
  • Serve chicken and rice enchiladas topped with avocado, tomatoes and coriander leaves

Community Experience

Feedback and Reviews

Real feedback from real users. Here’s what they have to say.

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2umaz_104330

Must try - Fussy husband loved it as did the wife! Will definitely add this as a regular go to recipe.

Ashley

Delicious - Easy, this was my first time making enchiladas and your steps really helped me. Delicious dinner. Family LOVED it :) will be making again soon ;)

Guiovana Solorzano

Was a hit - I have tried other enchilada recipes and I have to say that this one is by far the best! I would recommend trying it

+ 133 star only ratings in addition to the reviews above
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