Baked Chicken Enchiladas with Tasty Cheese & Sour Cream
- Prep time: 30 minutes
- Calories: 700
- 1 75g Pack of Baby Spinach
- 6 of Flour Tortillas (8in)
- 2 of Chicken Breast
- 1 Tbsp of Chicken Enchilada Spice Mix
- 90 g of Red Kidney Beans
- 1 Cup of Tomato Salsa
- 3⁄4 Cup of Tasty Cheese (grated)
- 100 g of Sour Cream
- 1 of 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 1cm 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. Add to the pan with chopped spinach. Add 1⁄2 the salsa and stir to combine.
Assemble & Bake Enchiladas:Lay tortillas flat on a clean dry surface. Divide filling evenly among tortillas. Roll tortilla tightly around filling to create cylinders. Place seam-side down in an ovenproof dish, in a single layer. Spoon remaining salsa down the middle of enchiladas. Sprinkle over 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!