Baked Bean and Chicken Enchiladas

Baked Bean and Chicken Enchiladas
Recipe by: Foodbank
Average: 3.5 (37 votes)
168 Collected
Prep:  25 minutes
Cook:  25 minutes
Serves:  4
Support the brands that support Foodbank! This recipe was made with Old El Paso Tortillas.

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Baked Bean and Chicken Enchiladas
  1. Preheat oven to 200°C. Grease and line an ovenproof baking dish
  2. In a large bowl, combine chicken with baked beans, half the cheese, fajita seasoning, coriander and 1 1/2 cups salsa
  3. 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
  4. Spoon remaining salsa over the tortillas and scatter over remaining cheese
  5. Cook in the oven for approximately 20 minutes, until golden brown
  6. Serve with sour cream and extra coriander leaves
Tips & Hints:
  • We used Devondale Three Cheese Blend

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