Cheesy Chicken Enchilada Bake

• 600 gcooked chicken, shredded
• 2garlic cloves, minced
• 400 gblack beans, drained and rinsed
• 1red onion, finely chopped
• 200 gsweetcorn
• 8flour tortillas
• sea salt and black pepper, to season
• 1 tspground cumin
• 150 mlsoured cream
• 350 genchilada sauce
• 200 gcheddar, grated
• 10 gfresh coriander, chopped (optional) (optional)
• ½ tspchilli flakes
• 1 tbspolive oil
• 1lime, cut into wedges (optional)

Method

1. 1Preheat the oven to 200°C (180°C fan). Reserve 1 tsp of the olive oil for the baking dish. Heat the remainder in a frying pan and cook the onion for 5–6 minutes. Stir in the garlic for 30 seconds.
2. 2Add the ground cumin to the pan and fry it in the oil for 30–60 seconds until fragrant and nutty. Tip the lot into a large bowl and let it cool for a minute.
3. 3Add the shredded chicken, black beans, sweetcorn and about three-quarters of the enchilada sauce to the bowl. Season generously with salt and pepper, then taste; the filling should be lively and properly saucy, not damp.
4. 4Warm the tortillas briefly until pliable. Divide the filling between all eight, roll and place seam-side down in a 23 x 33cm baking dish brushed with the reserved teaspoon of oil.
5. 5Blend the remaining enchilada sauce with the soured cream and pour evenly over the rolled tortillas, making sure every top is covered; any bare tortilla will dry into a crisp shard. Scatter the grated cheddar across the surface in an even layer.
6. 6Bake for 22–25 minutes until the cheese is bubbling and the filling is steaming hot throughout.
7. 7Rest the bake for 3–4 minutes off the heat so the sauce settles and the slices hold their shape rather than collapsing onto the plate.
8. 8Scatter over the chilli flakes and add the optional coriander and lime wedges if using.

Per serving

kcal

779

protein

51.7g

fibre

9.6g

carbs

67.3g

fat

32.5g