Chicken and Cheese Enchiladas

Ingredients list for Chicken and Cheese Enchiladas

• 2 Boneless chicken breast
• 50 grams Mozzarella cheese
• ¼ cup Cheddar cheese
• 4 Tortillas
• 2 millilitres Oil
• 1 cup Onions
• 2 tablespoons Garlic
• 1 Green chilli
• to taste Salt
• 1 teaspoon Crushed black peppercorns
• 1 teaspoon Mixed herbs
• 1 teaspoon Red chilli flakes
• 3 tablespoons fresh cream
• 150 grams Baked beans

Method

1. Preheat oven at 180º C.
2. Heat 1 tablespoon oil in a non-stick pan, add ¾ cup onions and garlic and sauté till lightly browned.
3. Finely chop green chilli and add to the pan.
4. Cut chicken into thin strips and add to the pan. Add salt, ½ teaspoon crushed peppercorns and mix well. Add ½ teaspoon mixed herbs, chilli flakes, fresh cream and cheddar cheese and mix well. Cook for 2-3 minutes. Transfer this on a plate.
5. Heat remaining oil in another non-stick pan, add remaining onions and sauté till translucent. Add baked beans and mix well. Mash lightly with the back of the ladle. Add ¼ cup water and mix well. Add salt, remaining mixed herbs, chilli flakes, crushed peppercorns and mix well.
6. Spread prepared chicken on each tortilla and roll. Similarly prepare the rest.
7. Place the rolled tortillas in a baking tray, pour the prepared baked bean mixture over it. Grate mozzarella cheese over it. Put the tray in the preheated oven and bake for 8-10 minutes.
8. Serve hot.