1

Preheat oven to 200°C. Heat oil in a frying pan over medium heat. Cook chicken for 4 minutes each side, or until cooked through. Stand for 10 minutes.

2

Heat tortillas using packet directions.

3

Empty beans into a microwave-safe bowl. Heat, uncovered, for 2 minutes on MEDIUM (50%) power, or until hot.

4

Slice chicken. Place 1 tablespoon of beans onto each tortilla. Top with chicken and a little cheese. Roll up tightly to secure. Place onto a greased and lined baking tray.

5

Spoon salsa down centre of enchiladas. Sprinkle with remaining cheese. Bake for 18 to 20 minutes, or until heated through.