Ingredients

Enchilada Sauce

• 1 x 115 g Rhodes Quality Tomato Paste Cup
• 1 x 410 g can Rhodes Quality Tomato Mexican

Chicken filling

• 30 ml (2 Tbsp) sunflower oil
• 1 small onion, finely chopped
• 4 chicken breast fillets, cubed
• salt and freshly cracked black pepper
• 1 x 410g can Rhodes Quality Black Beans, drained and rinsed

To assemble

• 6 tortillas
• 500 ml (2 cups) mixed grated mozzarella and cheddar cheeses
• 250 ml (1 cup) sour cream
• To serve
• fresh chopped coriander leaves

Method

1. Place the Rhodes Quality Tomato Paste Cup and the Rhodes Quality Tomato Mexican into a food processor. Liquidise until the sauce is smooth and thick.
2. Set Aside.
3. Heat the oil in a frying pan.
4. Add the onion and fry for a few minutes until softened.
5. Add the chicken and the seasoning and continue frying until the chicken is cooked.
6. Add the Rhodes Quality Black Beans and toss to mix.
7. Remove from the heat.
8. Place a tortilla on a flat surface.
9. Spread with the Enchilada Sauce.
10. Place a generous spoonful of the chicken and black bean mixture in the centre of the tortilla.
11. Sprinkle with the cheese and roll the tortilla up and place in a baking dish.
12. Repeat with the remaining tortillas and mixture.
13. Spread the sour cream over the top of the enchiladas and spread any remaining enchilada sauce over the top of the sour cream and sprinkle with extra grated cheese.
14. Bake the enchiladas in an oven preheated to 180°C for 15 minutes or until the tortillas are heated through and crispy on the outside.

Servings

Makes 2

Cooking Time

Prep Time: 15 minutes

Cook Time: 15 mins