Baked Chicken Enchiladas with Tasty Cheese & Sour Cream
- Prep time: 30 minutes
- Calories: 700
- 1 75 Gram Pack of Baby Spinach
- 1 6-Pack of Flour Tortillas
- 2 Chicken Breast
- 1 Tablespoons of Chicken Enchilada Spice Mix
- 1 400 Gram Pack of Red Kidney Beans
- 1 Cups of Tomato Salsa
- 0.75 Cups of Tasty Cheese (grated)
- 100 Grams of Sour Cream
- 1 Green Capsicum (small)
Prepare Ingredients:Preheat oven to 200°C. Roughly chop half the spinach then add to a large bowl (reserve the remainder for step 6). De-seed capsicum and cut into 1cm dice. Pat dry chicken with paper towel then cut into 2 cm cubed pieces. Warm tortillas as per packet instructions.
Brown Chicken:Place chicken and spice mix into a bowl and toss to thoroughly coat. In a medium pan over medium heat, add oil. When oil is shimmering, add the diced chicken and capsicum and season with salt and pepper. Cook, until browned, about 6-8 minutes. Taste and add more salt and pepper, only as needed.
Make Filling:Rinse and drain red kidney beans. Transfer chicken to a chopping board then cut in half or shred with 2 forks. Add chicken and capsicum to the large bowl with chopped spinach. Add half the salsa, and the red kidney beans then stir to combine.
Assemble Enchiladas:Lay tortillas flat on a clean dry surface. Divide filling evenly among tortillas. Fold sides around tightly to create cylinders. Transfer seam-side down to a medium baking dish, arranging in a single layer.
Bake Enchiladas:Spoon remaining salsa in a line across the top of the enchiladas. Sprinkle over the cheese. Bake until cheese is melted and enchiladas are warmed through, 8-10 minutes.
You Plate It:Divide enchiladas evenly between plates. Season to taste. Serve with remaining spinach and sour cream on the side. Enjoy!