Prep time 15 minutes
Cook time 35 minutes
1 brown onion, diced
500g nichols chicken mince
Old El Paso Enchilada Kit
400g Old El Paso Black Beans, strained
200g barilla fusilli, cooked to packet instructions
Preheat oven 180°C.
Step 1 In a pan over medium heat add onion and chicken mince, saute until chicken is brown. Add enchilada sauce, black beans, creme fraiche and a pinch of salt, stir until combined. Add pasta and fold through.
Step 2 Into a greased round baking dish, place a corn tortilla onto the bottom and top with pasta mixture and cheese. Repeat the processor until the dish is filled. Place into the oven and bake for 30-35 minutes.