Ingredients:
1/2 an onion
extra virgin olive oil
500g chicken breast mince
1 taco seasoning packet (Old El Paso)
1 tsp minced garlic
1 pack of corn tortillas (Woolworth's)
canola oil spray
250g Aussie Jack cheese (from specialty cheese shops or markets)
1 jar Enchilada Simmer Sauce (Old El Paso)
2 tins of refried beans (Old El Paso)
1-2 cups white rice
1 jar salsa
Chop up half an onion and pan fry it in olive oil. Once the onion is cooked, add the chicken mince, taco seasoning and garlic. Pour the cooked chicken mince into a bowl and set aside. Pre-heat your oven to approx 190C (375F). Open the corn tortillas, and warm each tortilla in the pan on medium heat, spraying the pan with canola oil spray each time to keep the tortillas from sticking to the pan. Stack the warmed tortillas onto a plate. Shred the Aussie Jack cheese. Spray the inside of a rectangular oven safe dish with canola oil spray to prevent the enchiladas from sticking. Spoon and spread a small amount of enchilada sauce into the bottom of the dish to keep the bottom of the enchiladas from drying out. Fill one tortilla with a small amount of refried beans, chicken mince, enchilada sauce, and cheese (in that order). Roll the tortilla and place it in the pan with the tortilla edges facing down to keep it from opening. The enchiladas should be pushed up against each other in parallel formation. Once all tortillas have been filled, rolled and placed into the dish, empty any leftover chicken mince, then all remaining enchilada sauce over the top of the enchiladas. Sprinkle cheese over the top. Bake uncovered in the oven for 20-30 mins.
When the enchiladas are cooking in the oven and have approx 15 mins cooking time remaining, cook white rice as per normal, but stir in approx half a jar of salsa halfway through cooking.
Heat the remaining refried beans in a microwave safe dish in the microwave and serve with rice and enchiladas. Enjoy!
