Chicken and Bean Enchiladas

Do you have leftover roasted chicken in the fridge and dont know how to use it? In a delicious Mexican dish, of course! The preparation is quick and simple, and the dish is exceptionally tasty and flavorful.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 1
  • Spiciness: 1
  • Number of Servings: 4

Ingredients

  • 2 spoons Oil, vegetable oil, canola

  • 1 piece Onion, raw

  • 1 pod Garlic, fresh

  • 1 spoon Spices, chili powder

  • 500 g Meat, chicken, breasts

  • 1 can Beans, grains, cooked

  • 300 ml Tomato sauce, without salt

  • pieces Spices, chili powder

  • 8 pieces Tortilla, wheat

  • 150 g Cheese, edamame

Steps

  1. Peel the onion and garlic, then finely chop them separately. Drain the canned beans, rinse them under running water, and drain well. Cut the roasted chicken into smaller pieces.

  2. Heat oil in a pan and sauté the onion until translucent. Add the garlic and the spice mix. Stir-fry for 1 minute, then add the chicken and beans. Pour in the tomato puree (save a few tablespoons for later), season with chili to taste, mix well, and cook over moderate heat for 10 minutes.

  3. Preheat the oven to 180°C (350°F). Fill the tortillas with the prepared filling, roll them up, and place them in a suitably sized baking dish. Pour the reserved tomato puree over the top and sprinkle with grated cheese. Bake the dish in the preheated oven for 20 to 25 minutes. Serve with a large bowl of salad.

Nutrition Information (Per 100g)

  • Calories: 214.28 kcal
  • Fat: 10.5 g
    • Saturated Fat: 3.29 g
  • Carbohydrates: 12.55 g
    • Sugars: 0.53 g
  • Protein: 14.69 g
  • Fiber: 1.51 g