Ingredients
Scale
- 1 tablespoon olive oil
- 1 brown onion, chopped
- 2 garlic cloves, minced
- 30g taco seasoning
- 1/2 butternut pumpkin, peeled and diced into 1cm pieces
- 400g black beans, rinsed and drained
- 3/4 cup frozen corn kernels
- 1 1/2 cups mild salsa
- 1/2 cup water
- 1 BBQ chicken, shredded
- 375g enchilada sauce
- 4 tortillas
- 2 cups Mexican cheese, shredded
- Salt and pepper, to season
- Spring onions, finely sliced for garnish
- Sour cream, to serve
Instructions
- Preheat oven to 180°C, fan forced.
- In a large frying pan, heat oil over medium-high heat.
- Cook onion and garlic for 3 minutes or until browned.
- Sprinkle in taco seasoning, mix to combine and continue to cook for 1 minute.
- Add pumpkin, beans, corn, salsa and water. Stir to combine.
- Simmer for 25-30 minutes or until pumpkin is soft.
- Add chicken and season with salt and pepper. Gently toss to stir through. Take off heat.
- Spread 4 tablespoons of enchilada sauce over the base of a 18-cup (4L) oven-proof dish.
- Lay 2 tortillas over the sauce so they touch the ends of the dish. It’s fine if they overlap in the middle.
- Spread half the chicken filling over the tortillas.
- Pour half the remaining enchilada sauce over the chicken filling and sprinkle with half the cheese. Repeat the layers: tortilla, chicken filling, sauce, cheese.
- Bake in oven for 30-40 minutes or until golden.
- Serve sprinkled with spring onions and a dollop of sour cream.
- Prep Time: 10 mins
- Cook Time: 40 mins
