Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 4 people
Estimated cost per serve is 7.65 dollar
Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 4tablespoons butter
- 2tablespoons taco seasoning
- 2tablespoons flour
- 1 cup chicken broth
- 200grams chipotle chillies
- 225grams tomato sauce
- 300grams cheddar cheese, grated
- 300grams mozzarella cheese, grated
- 400grams rotisserie chicken, cut into strips
- 300grams black beans, canned, washed and drained
- 300grams leftover rice, cooked
- 10 flour tortilla
Nutrition per serving
5750kJ
Protein
77.2grams
Sugars
24.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Cheesy, spicy and meaty - this easy and comforting rice bake is perfect for Mexican night.
Method
Step 1 of 3
To make the enchilada sauce, heat the butter in a medium sauce pan over medium low. Tip in the taco seasoning and the flour and mix it. Stir in the broth and mix vigorously until thick. Tip in the chipotle and tomato sauce and let it simmer on low for 10 minutes. Remove the chillies and set aside.
Step 2 of 3
Preheat the oven to 180°C/160°C fan-forced. In a bowl, make the cheese blend by combining the cheddar and mozzarella. Set aside.
Step 3 of 3
In a bowl, combine the shredded chicken, black beans, rice, half of the cheese and 2/3 of the enchilada sauce. Wrap chicken and rice mixture in tortilla and transfer to a baking dish. Cover it with the rest of the sauce and the cheese. Bake for 15 minutes.
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