Recipe: Enchiladas with Chicken & Baked Beans

I feel in love with Enchiladas back in 2010 when I first had them at Sammy Sosa. Since then, I’ve tried them multiple times at home and  I just can’t get enough. If you have tortilla wraps & baked beans at hand, it only takes about 45 mins from start to serve.

Lunch with cousins
Lunch with cousins

Ingredients:

  • Tortilla corn wraps (4)
  • Finely chopped onions & capsicum (1 each)
  • Chopped Olives & Jalapenos (6 each)
  • Tomato puree or ketchup (3/4 cup)
  • Baked beans (1/2 can)
  • Oregano, Tabasco sauce, Salt to taste
  • Mozarella cheese
  • Shredded/pulled chicken (Pre-cooked)

Assembling the enchiladas

Preparation:

  • Heat some olive oil in a skillet. Start by sauteing onions and then add capsicum, tomato puree, Tabasco sauve & salt. Let it simmer for about 5 minutes until the vegetables are cooked. Do not add the olives & jalapenos
  •  Heat the wraps in the microwave in batches of 2, each for 30 seconds
  • Pre-heat the oven at 180C
  • Lay the wraps in a baking dish as seen above
  • Start assembling each wrap with the cooked mix at the bottom, following by few spoons of baked beans and then the olives & jalapenos. Shred mozzarella cheese as required.
  • Place the prepared dish in the oven for 6-8 minutes at 180C.
Generous with the cheese
Generous with the cheese

Here’s how it should look after its ready:

Just out of the oven
Just out of the oven

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