Chicken enchiladas with red sauce

Ingredients

• 1½ lb boneless chicken breasts
• 8 flour tortillas
• 1 can red enchilada sauce (19 oz)
• 1 can black beans
• 2 cups shredded Mexican cheese
• 1 yellow onion
• 1 bunch cilantro
• ½ cup sour cream
• 1 tsp ground cumin
• 1 tbsp vegetable oil

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Method

1. Heat oven to 375°F. Poach the chicken in simmering salted water 15 minutes, then shred.
2. Soften the chopped onion in oil, then mix with the chicken, drained beans, cumin, half the cheese and 1/2 cup of the sauce.
3. Spread a little sauce in a baking dish. Roll the filling in the tortillas and lay them seam-side down.
4. Pour over the rest of the sauce, top with the remaining cheese and bake 20 minutes. Serve with sour cream and cilantro.

Cook meat, poultry, seafood and eggs to a safe internal temperature, and check every label if you're cooking for someone with an allergy. Times, temperatures and nutrition figures are guides, not guarantees. Food safety and recipe disclaimer