Chicken and Black Bean Enchiladas
Remember that extra mole sauce tucked away in the freezer, well this is what we saved it for.
Ingredients
- 1 approx 300 grams chicken breast - diced into 1cm pieces
- red onion - thinly sliced
- 1 zucchini - cut in half and sliced diagonally
- 1 red capsicum - cut into strips
- 2 cups mole sauce - from the slow cooker chicken mole recipe
- 400 grams tinned black beans
- ½ cup sour cream
- 12 corn tortillas
- 1 cup tasty cheese - grated
To Serve
- mixed salad leaves
- coriander - roughly chopped
Instructions
- Preheat oven to 180C
- Slice the zucchini, capsicum and onion. Dice chicken breast.
- In a large pan over medium heat, add vegetables, chicken and ¼ cup of mole sauce. Cook for 5 minutes. Add beans and stir to combine.
- In a small bowl, combine the remainder of the mole sauce with the sour cream.
- Spread a small layer of sauce on the bottom of a baking dish. Warm up the tortillas for 10 secs in a microwave.
- Assemble the tortillas by laying one on your work surface, placing 2-3 tablespoons of chicken mixture in the first third and gently rolling. Place in the baking dish and repeat until all done.
- Cover the tortillas with the sauce and sprinkle over cheese. Bake uncovered for 20 minutes. Garnish with coriander and serve with a simple green salad.
Tips and Variations
VEGETARIAN - Add an extra tin of beans to the mix, try kidney or butter beans.
GLUTERN FREE - Yes with the corn tortillas.
