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Baked chicken enchiladas
These yummy baked chicken enchiladas are packed with veggies and perfect for weeknight dinners. Delicious and kid friendly, they also freeze well.
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from
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Course:
dinner
Cuisine:
Modern Australian
Prep Time:
15
minutes
minutes
Cook Time:
25
minutes
minutes
Total Time:
40
minutes
minutes
Servings:
8
enchiladas
Calories:
883
kcal
Author:
Kylie
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Ingredients
Baked chicken enchiladas
▢
2
tablespoons
olive oil
▢
1
brown onion
chopped
▢
2
cloves
garlic
minced
▢
3
chicken breasts
chopped into 2 cm dice
▢
½
red capsicum
thinly sliced
▢
3
tbsps
taco seasoning
or make your own
▢
1
tin black beans
drained
▢
1
cup
cooked brown rice
▢
½
cup
sour cream
▢
¾
cup
grated cheese
▢
8 to
rtillas
▢
3
tbsps
tomato paste
▢
½
cup
grated cheese
Instructions
Preheat your oven to 180 degrees celsius.
Heat the olive oil in a frypan, fry the onion and garlic until soft.
Fry the chicken until golden.
Add the capsicum and fry 2-3 minutes.
Add the drained black beans, rice and beans and cook for 2-3 minutes more.
Add the sour cream and grated cheese and mix well to combine.
Divide the mixture between 8 tortillas and roll up.
Place in a baking dish and top with the tomato paste and grated cheese.
Bake for 25 minutes at 180 degrees celsius.
Serve with guacamole and sour cream.
Nutritional Information
Serving:
2
g
|
Calories:
883
kcal
|
Carbohydrates:
88
g
|
Protein:
52
g
|
Fat:
35
g
|
Saturated Fat:
13
g
|
Polyunsaturated Fat:
18
g
|
Trans Fat:
1
g
|
Cholesterol:
128
mg
|
Sodium:
1246
mg
|
Fiber:
10
g
|
Sugar:
5
g
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