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°. In a pan over medium heat add onion and chicken mince, sauté until chicken is brown. Add enchilada sauce, black beans, crème fraiche and a pinch of salt, stir until combined. Add pasta and fold through.
Into a greased round baking dish, place a corn tortilla onto the bottom and top with pasta mixture and cheese. Repeat the process until the dish is filled. Place into the oven and bake for 30-35 minutes.