Chicken & Bean Enchiladas

0h 30mins

Beans Chicken and Bean Enchiladas


  • 1 small barbeque chicken, meat removed from bone, shredded

  •  2 x 420g HEINZ Creationz Mexican Beans

  •  4 flour tortillas, heated

  • 1½ cups grated tasty cheese

Fresh Salsa:

  • 2 tomatoes, seeded and finely chopped

  •  ½ small red onion, finely chopped

  • 1 cup coriander leaves, chopped

  • 1 mild green chilli, finely chopped or 1 jar mild salsa

  • Sour cream, to serve

  • Fresh coriander leaves


  1. Step 1

    In a saucepan, combine shredded chicken with one pouch of HEINZ Creationz Mexican beans and cook over low heat until hot.

  2. Step 2

    Divide the chicken and Mexican bean mixture between the 4 tortillas placing the filling in a line along the centre of each tortilla. Sprinkle with half the cheese then roll each tortilla around the filling. Arrange enchiladas in a lightly oiled ceramic baking dish, seam-side down.

  3. Step 3

    Pour the second pouch of HEINZ Creationz Mexican beans over the top of the enchiladas and sprinkle with remaining cheese. Bake in a preheated oven of 180ºC for 15 minutes until cheese is melted and filling is hot.

  4. Step 4

    Meanwhile, combine fresh salsa ingredients in a bowl. To serve, top enchiladas with a dollop of sour cream, a few spoonfuls of fresh salsa and a few coriander leaves. Serve immediately.

Recipe by

Recipe creator Mandy Sinclair

Photographer Andrew Young

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