Mini Chicken Enchiladas

Name: Mini Chicken Enchiladas
Ingredients: 1/2 None small rotisserie chicken, bones and skin discarded, meat shredded; 1 (15 oz) can mixed beans, drained, rinsed; 2 oz grated aged Cheddar cheese; 3 None spring onions, thinly sliced; 1/2 cup coarsely chopped fresh cilantro; 10 None mini flour tortillas; 3/4 cup mild tomato salsa

7 ingredients

3 steps

Ingredients

1/2 None small rotisserie chicken, bones and skin discarded, meat shredded
1 (15 oz) can mixed beans, drained, rinsed
2 oz grated aged Cheddar cheese
3 None spring onions, thinly sliced
1/2 cup coarsely chopped fresh cilantro
10 None mini flour tortillas
3/4 cup mild tomato salsa

Directions

1

Preheat oven to 350°F. Grease a 10x6 inch baking dish. Combine chicken, beans, 1/2 the cheese, 1/2 the onions and 1/2 the cilantro in a large bowl.
2

For each enchilada, place a tortilla on a flat work surface. Spoon 1/3 cup chicken mixture along 1 edge and roll up to enclose filling, leaving ends open. Place seam-side down in prepared dish.
3

Spoon salsa over enchiladas. Top with remaining cheese and bake for 25 mins, or until golden brown and bubbly. Let stand for 5 mins before serving sprinkled with remaining onion and cilantro.