Mini Chicken Enchiladas

1. 1

   Preheat oven to 350u00b0F. Grease a 10x6 inch baking dish. Combine chicken, beans, 1/2 the cheese, 1/2 the onions and 1/2 the cilantro in a large bowl.

2. 2

   For each enchilada, place a tortilla on a flat work surface. Spoon 1/3 cup chicken mixture along 1 edge and roll up to enclose filling, leaving ends open. Place seam-side down in prepared dish.

3. 3

   Spoon salsa over enchiladas. Top with remaining cheese and bake for 25 mins, or until golden brown and bubbly. Let stand for 5 mins before serving sprinkled with remaining onion and cilantro.

No additional tips available.