For this classic Mexican recipe you fill tortillas with shredded chicken, an authentic salsa, beans, grilled veg, and cheese. Topped with extra salsa and cheese then baked to perfection... Served with a crisp salad, this is a dish the whole family will love.

30 Minutes. Free Range.

Serves 2.

2 x 160g free range chicken breast
1 green capsicum
1 brown onion
1 tin red kidney beans
4 x 8 flour tortillas
150g shredded tasty cheese
1 x 230g taco salsa
50g mixed leaf
1 lemon

Preheat oven & prepare ingredients
Preheat oven to 200ºC. Season chicken with salt and pepper. Thinly slice the green capsicum and onion. Rinse and drain black beans and set aside.

Cook chicken & vegetables
Heat a large non-stick fry pan to a medium to high heat with a good drizzle of olive oil. Place chicken, capsicum and onion into pan. Cook chicken for 8 minutes, turning every 2 minutes. Sauté the veg as it cooks. Remove chicken from the pan, cover tightly with foil and rest for 2 minutes. Once rested, use two forks to shred each breast. Continue to cook the onion and capsicum until soft. Remove from heat.

Make enchiladas
Arrange each tortilla with a light spread of enchilada sauce down the middle. Follow with some beans, chicken and veg. Using only half the cheese, sprinkle some over the filling. Roll and place each enchilada in a greased or lined baking dish. Spoon remaining enchilada sauce on top of the tortillas. Sprinkle with remaining cheese. Bake uncovered for 20 minutes.

Make salad & serve
In a bowl combine mixed leaf with juice of half a lemon, olive oil, salt and pepper. Plate enchiladas with salad.


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May 22, 2016 by Timothy Ryder
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