MEXICAN fiesta

These flavourful dishes are perfect to share

CHICKEN ENCHILADA BAKE

SERVES 6

PREP AND COOK: 50 MINS 

3 cups shredded roasted chicken meat

425g can Mexe Beans, drained

2 cups grated

3-cheeses blend

2 tblsps fajita seasoning

12 mini flour tortillas Sour cream and fresh coriander leaves, to serve

TOMATO SALSA

800g ripe tomatoes, chopped

2 green spring onions, chopped

1 cup chopped fresh coriander leaves and stems

2 long green chillies, deseeded, chopped

3 cloves garlic, chopped

1. Grease and line two large oven trays with baking paper.

2. To make tomato salsa, process all ingredients in a large food processor until coarsely chopped. Season with salt and pepper.

3. Combine chicken with beans, half the cheese, the fajita seasoning and 1½ cups of the salsa in a large bowl. Divide mixture evenly down the centre of the mini tortillas. Roll up tortillas firmly to enclose.

4. Place tortillas seam-side down and side by side on prepared trays. Spoon remaining salsa down the centre of the tortillas. Scatter remaining cheese over the top.

5. Cook, uncovered, in a hot oven (200°C), swapping trays halfway through cooking, for about 25 minutes, or until golden brown.

6. Serve with sour cream. Garnish with coriander.

BURRITO BOWLS

SERVES 4

PREP AND COOK: 25 MINS

500g lean beef stir-fry strips

40g sachet fajita spice mix

1 tblsp olive oil

420g can corn kernels, drained

3 green spring onions, thinly sliced

200g cherry tomatoes, halved

250g packet microwave basmati brown rice